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The 

Grocer^s 
Answer Book 



REACHING THE FRONT RANK 

It is filling yourself brimful with knowledge 
about the things you are selling that will make 
you of service to your customers, that will help to 
give you the enthusiasm that must be an everlast- 
ing part of your make-up if you are to win out in 
the world of salesmanship. 

Without this enthusiasm you can never serve 
your customer as he should be served, and you will 
never get into the front selling rank, nor will you 
ever get the earning power which you hope to have 
and to hold. — J . P. Hart, in Judicious Advertising. 



The 

Grocer's 

Answer Book 




Prepared by A \tXBni.Qr To^Tfroff 

PAUL FARRXNGl on, fk^Siisd- 



Price, 50 cents 



Published by 

The Grocery Trade Publishing House 

102 N. Franklin Street 
Chicago 






Cot^yri-Aht, 1921, by 

The Grocery Trade Publisliiiii^ House, 

CHICAGO 

All Rights Reserz'ed 



0)C!.A630459 



OCT 21 1921 



M^ / 



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r* INDEX 3 

>— iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiijiiijiiiiiiiiiiiijiiiiiiijiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiriiiriniriiiiiijiiijiiiiiiiiiiijjiiiiiiiiiiiijiiiii 

J Question No. 

Allspice 199 

Almonds, Grades 138 

Almonds, Sizes of Shelled 139 

f^ Almond Meats, Jordan and Valencia 141 

fi Almond Meats, Pounds to Case 142 

■y^ Almonds, Pounds to Bag 140 

;^ Ammonia 288 

r5) Anchovies 172 

Angelique 94 

Apricots, Mohr Park and Blenheim 95 

Arrow-root 296 

Artichokes 269 

Asparagus, Green and White 29 

Asparagus, Peeled 30 

Avoirdupois 272 

Bar-le-Duc Jelly 171 

Barley, Different Grades 58 

Bay Leaves, Uses of 200 

Beeswax 305 

Black Pepper 204 

Bloaters 181 

Blue Rose Rice 50 

Boiled Cider 280 

Brazil Nuts, How Grown 132 

Brazil Nuts, Pounds to Bag 134 

Brazil Nuts, Washed 133 

Brine for Dill Pickles 245 

Brine for Green Olives 248 

Brine for Kraut 242 

Brine for Salt Fish 246 

Brine for Sour Pickles 243 

Brine for Spiced Fish 247 

Brine for Sweet Pickles 244 

Brooms, How Judged 249 

Brooms, Meaning of "16-inch," etc 250 

Brooms, Meaning of "26-lbs.," etc 251 

Brown Rice 51 

Brussels Sprouts 270 

Buckwheat Flour, When to Expect New 318 

Candles 309 

Canned Fruits, When to Expect New Packs 312 

Canned Goods, Deterioration 45 

Canned Vegetables, Imported 310 

Canned Vegetables, When to Expect New Packs 313 

Cans, How to Open 48 

Capers 271 

Cassia 202 

Catsup, Tomato — How Made 295 

Caviar 16 

Cepes 32 

Cereals, Weevils in 60 

Cheese, Brick, How Packed 74 

Cheese, Camembert , 67 

Cheese, Cheddur . ^ . . . , . 82 



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4 INDEX— Cont'd 

iiiiiiiiiiiiiiiiJiiiiiiiiiiJiiiJiiiJurjiiiiiiiJiiiJiriiriiiiiJiiiiiiiJiiiiiiiiiJiiiiriiiiiJiiiiiiiiiiiiiiiiiiiiJiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiii 

Question No. 

Cheese, Edam 65 

Cheese, "Full Cream" 63 

Cheese, Limburger 64 

Cheese, Parmesan 70 

Cheese, Pimiento 66 

Cheese, Primost 69 

Cheese, Roquefort 71 

Cheese, Block Swiss 72 

Cheese, Sage 68 

Cheese, Sap Sago 75 

Cheese, Swiss, How Packed 73 

Cheese, Swollen 76 

Cheese, Types of American Cheese 61 

Cherries, Royal Anne 17 

Chicory 277 

Chili Con Carne 281 

Chocolate, How^ Obtained 77 

Chocolate, Varieties 81 

Cider, Bulk, How to Care for 297 

Cider, When to Expect New 320 

Cinnamon 201 

Ciscoes 173 

Citron Peel, Drained 105 

Clam Juice 15 

Clams, "Little Neck" 14 

Cloves 207 

Cocoa, Caracas 79 

Cocoa, How^ Obtained 78 

Cocoa, Net Weight of Barrel 80 

Cocoanut, Different Forms 82 

Codfish, "Boneless" and "Absolutely Boneless" 175 

Codfish, George's 174 

Codfish Middles 179 

Codfish, Red Specks 178 

Codfish Strips 177 

Codfish Tablets 176 

Coffee, Consumption Per Capita 89 

Coffee, How Grown 83 

Coffee, How to Prepare 90 

Coffee, Principal Varieties 84 

Coffee, "Quaker" Beans 88 

Coffee, Reason for Mixtures 86 

Coffees, Santos and Rios 85 

Coffees, "Washed" and "Natural" 87 

Contents of No. 10 Tins 41 

Corn, "Maine Style" 38 

Cornmeal, When to Expect New 318 

Corn Oil, How Obtained 149 

Crab Meat, Domestic and Japanese 12 

Cranberries, How Grown 264 

Cranberries, Quarts to Barrel 266 

Cranberries, Varieties 265 

Cranberries, When to Expect New Crop 320 

Cream of Tartar 203 



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INDEX— Cont'd 5 

iiiiiiiiiiiiiiiniiiiiiiiiiiiiiririiiiiiiriiiiiiniiiiiiiJiiiiiiiiiiiiiiiiiiiiJiiiiiiiJiiiiiiiiiiiiJiiiiiiiiiiiiinjiiiiiiiiiiiiiniiriiiiiiiiiiiJiiJiiiiiiiiiiiJiiiiiiiiiiiiiii 

Question No. 

Currants, Dried — How Grown 96 

Currants, Dried — Varieties 97 

Curry Powder 206 

Dates, Fard and Persian 101 

Dates, Hallawi and Khadrawi 102 

Dried Fruits, When to Expect New 316 

Durum Wheat 55 

Figs, Calimyrna 98 

Figs, Meaning of "Crowns" 100 

Figs, White and Black . 99 

Filberts, Difference from Hazel Nuts 135 

Filberts, Pounds to Bag 137 

Filberts, Sicily and Naples 136 

Finnan Haddies 182 

Fish Balls 180 

Flour, Meaning of "Strength" 122 

Flour, "Patent" 54 

Flour, When to Expect New 318 

Frankfurters 306 

Frozen Canned Goods 47 

Ginger 208 

Ginger, Crystallized 276 

Gherkins 161 

Glucose 218 

Gluten Flour 120 

Graham Flour 121 

Grape Fruit, Sizes 261 

Grape Juice, White 308 

Herring, Boneless 190 

Herring, Holland, How Packed 188 

Herring, Kippered 197 

Herring, Marinated 186 

Herring, Meaning of "2K" 183 

Herring, Meaning of "4K" 184 

Herring, Milchers 189 

Herring, Norway Melt and Roe 187 

Herring, Scaled 191 

Holiday Items 311 

Hominy, When to Expect New 318 

Honey, Candied 125 

Honey, Containers for Bulk 127 

Honey, Extracted and Strained 123 

Honey, Light and Dark 124 

Honey, Liquid and Comb Style 126 

Jam, Proportion of Fruit and Sugar 167 

Kintoki Beans 91 

Kraut, Bulk, How Packed 164 

Kraut, How to Care for Bulk 165 

Kumquats 268 

Lamp Chimneys 286 

Lamp Wicks 287 

Lemon Extract, How Obtained 119 

Lemons, Number to Case 262 

LentiU 69 



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6 INDEX— Cont'd 

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Question No. 

Lime Juice 282 

Lingon Berries 267 

Loganberries 20 

Lutfisk 196 

Macaroni, How Made 128 

Macaroni Products, Artificially Colored 130 

Mace 210 

Mackerel, Highest Grade 192 

Mackerel, the Three Packs 193 

Mango Pickles 162 

Maple Sugar 215 

Maple Sugar, When to Expect New 320 

Maple Syrup, When to Expect New 320 

Maraschino Style Cherries 294 

Marjoram 211 

Marmalade, Derivation of Name 170 

Marmalade, Difference from Preserves 169 

Marmalade, Proportion of Fruit and Sugar 167 

Marrons 273 

Menominees 194 

Milk, Condensed, Amount of Sugar 292 

Milk, Evaporated — Butter Fat Required 291 

Milk, Malted 303 

Milk, Pasteurized and Sterilized 304 

Molasses 222 

Molasses, Gallons to Barrel 223 

Mushrooms, Grades 31 

I<iavy Beans, California and Michigan 93 

Nectarines 103 

Noodles 129 

Nutmegs 209 

Nuts, When to Expect New 317 

Oatmeal, Ground 57 

Oatmeal, Steel-Cut 56 

Oiled Paper, Inside of Cans 13 

Okra 33 

Olive Oil, Grades 151 

Olive Oil, How Obtained 150 

Olives, California and Spanish 160 

Olives, Number to Quart 157 

Olives, How to Care for Bulk Goods 158 

Olives, Meaning of "70-80," etc 154 

Olives, Sizes of Packages for Bulk Goods 156 

Olives, Various Sizes 155 

Oranges, Sizes 263 

Paper Bags, Number to Bundle 252 

Paper Bags, Sizes of Common Bags 253 

Paper Bags, Sizes of Sugar Bags 254 

Paprika 212 

Paraffine 289 

Pates de Fois Gras 300 

Peanut Butter 274 

Peanut OU, "Cold Drawn" 153 

Peanut OU, Uses of IM 



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INDEX— Cont'd 7 

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Question No. 

Peanuts, Pounds to Bag 147 

Peanuts, Virginia and Spanish 146 

Pears, California and Eastern 18 

Pears, Pinkish Color 19 

Peas, Dried — When to Expect New 318 

Peas, Clouded Liquor 35 

Peas — Varieties, Grades, Sizes 34 

Pecans, Pounds to Bag 144 

Pecans, Varieties 143 

Peels, Glace and Candied 104 

Pickles, How to Care for Bulk Goods 163 

Pimientos 39 

Pineapple, Hawaiian — Difference 22 

Pineapple, Hawaiian — Where Canned 21 

Pineapple, Slices to a Can 23 

Pinto Beans 92 

Pistachio Nuts 145 

Plum Pudding 298 

Powdered Sugar, Varieties 217 

Powdered Sugar with Starch 216 

Preservatives in Canned Goods 46 

Preserves, Difference from Jam 168 

Preserves, Proportion of Fruit and Sugar 166 

Prunes, Best Sizes for Consumer 109 

Prunes, California and Oregon 110 

Prunes, Fresh Fruit to Pound of Dried Ill 

Prunes, Meaning of "30-40," etc 106 

Prunes, Most Popular Size 108 

Prunes, Sizes 107 

Raisins, "Floated" 113 

Raisins, "Recleaned" 115 

Raisins, Thompson and Sultana 114 

Red Pepper 213 

Rice Flour 53 

Rice, How Polished 52 

Rice Polish 53 

Rice, Varieties 49 

Rice, When to Expect New 318 

Ripe Olives, "Mission" Variety 159 

Rolled Mopse 185 

"Runs" of Salmon 2 

"Rusty" Fish, Cause and Prevention 198 

Sage 214 

Saleratus 285 

Salm.on, Different Grades 1 

Salmon, Sizes of Cans < 4 

Salmon, Spring Pack Royal Chinook , 3 

Salmon, When to Elxpect New Packs 314 

Salt, How Obtained 301 

Saltpetre 307 

Saratoga Potato Chips 299 

Sardines, California and Maine 9 

Sardines, Number of Cans in a Case 11 

Silver Prunes , 112 



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8 INDEX— Cont'd 

uiliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiJiiiiiiiiiiiiiJiiniiiiiiiiiiiiiriiiiiiiiiiiiiiiiiniiriiiiiiiiiiiiiiiiiiijiMijiJiiiiriiiiiiriiiriiiriiiiiiiiiiiiriiiiniiiiiiiiiiiiiil 

Question No. 

Sliced Beef, Grades 293 

Soda Bi-Carb 284 

Sorghum Syrup 219 

Soups, Canned 24-28 

Spinach, Contents of No. 3 Can 40 

Stockfish 195 

Succotash 37 

Swelled Canned Goods, Cause of 42 

"Swells" and "Springers" . . , 44 

"Swells," Use for Food Purposes 43 

Syrup, "Rock Candy" 221 

Syrup, "Sugar Cane" and "Sugar" 220 

Syrups, Gallons to Barrel 224 

Tapioca 302 

Tea, How to Prepare 241 

Teas, Artificially Colored 240 

Teas, Black — How Produced 228 

Teas, China Green 233 

Teas for Icing Purposes 239 

Teas, Green — How^ Produced 227 

Teas, Hoochow^s 235 

Teas, How Grown . . 225 

Teas, Japan Crops 232 

Teas, Java 237 

Teas, Moyunes and Pingsueys 234 

Teas, Oolong — How Produced 229 

Teas, Original Packages for Bulk 238 

Teas, Pan Fired and Basket Fired 231 

Teas, Principal Varieties 226 

Teas, Varieties of Black 236 

Teas, Varieties of Green 230 

Teas, When to Expect New Crop Goods 319 

Tomato Puree 36 

Truffled Sardines 10 

Truffles 275 

Tuna . . 5-6-7 

Tuna, When to Expect New 315 

Turmeric 279 

Twine, Feet to a Pound 290 

Vanilla Extract, Grades 117 

Vanilla Extract, How Made 116 

Vanillin and Coumarin 118 

Vinegar, Gallons to Barrel 260 

Vinegar, Malt 256 

Vinegar, Meaning of "Grains" 258 

Vinegar, Right Strength for Pickling 259 

Vinegar, White Distilled 257 

Walnuts, "Budded" 131 

Walnuts, Pounds to Bag 148 

Water Glass 283 

White Pepper 205 

Wrapping Paper, Sizes 255 

Yeast, What Made From 278 

Yellow Tail 8 



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Canned Fish 9 

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Canned Fish 

1. Q. What are the different grades of canned salmon f 
A. There are five grades: (1) Chinook, or King; 

(2) Sockeye; (3) Cohoe, Medium Ked, or Silver; (4) 
Pink Salmon; (5) Chum Salmon. 

The Chinooh salmon is a large fish, ranging in 
weight from 20 to 80 pounds. Fine texture, deep pink 
color, rich oil, excellent flavor. Quite limited in quan- 
tity. Is found in all waters from Monterey Bay to the 
Arctic Ocean, attaining the highest degree of quality in 
the Columbia Eiver. Chinook salmon caught in Alaska 
waters is known as King salmon. 

The Sockeye is the staple of the industry. Caught 
largely in Puget Sound. A comparatively small fish, 
running from 5 to 8 pounds. Blood red, of firm 
texture. Develops rich oil. Appears in greatest quan- 
tities every fourth year, the year following leap year. 
The sockeye caught in Alaska waters is known as Alaska 
Eed. It is practically the same fish as the Puget 
Sound sockeye, except that it has a slightly deeper shadt; 
of red and is not so rich in oil. 

The Cohoe, also known as Medium Eed and Silver, 
does not develop a large pack. The weight runs from 6 
to 14 pounds to the fish. Color is paler than that of 
the sockeye. Fair texture, good flavor. Eesembles in 
taste the sockeye, but lacks in oil and color. Known as 
Cohoe on Puget Sound, as Medium Eed in Alaska, and 
as Silver in western Washington and Oregon. 

The Pinh salmon, also known as Humpback, is a 
very fine flavored fish, but has practically no oil. Flesh 
somewhat soft. Small in size, averaging from 3 to 
5 pounds. In certain waters, as, for instance, Puget 
Sound, they run in pacldng quantities every other year 
— the odd years. In Alaska, where the bulk of them is 
obtained, they run every year. 

The Chum salmon is caught in nearly all salmon 
waters. It has soft texture and is very pale in color — 
almost white. Very little, or no oil at all. Poor flavor. 
Average in weight about ten pounds. Euns late. The 
lowest grade of salmon, and the cheapest. 

2. Q. What is meant hy '''runs" of salmon? 

A. The migrations of large schools of salmon from 
the sea to the waters of their birth, which are the head- 



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lo Canned Fish — Cont'd 

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waters of fresh-water streams. The salmon ascend these 
streams seeking their spawning grounds. 

3. Q. HoiV' does the "Spring Pach" ChinooTc salmon 
differ from any other chinooh salmon? 

A. The Spring Pack Royal chinook salmon, caught 
in the Columbia River, is the finest chinook salmon 
packed. There are two other varieties of chinook salmon 
that are also caught in the Columbia River: (1) the 
Standard chinook, which is caught during the same 
period, but whicli runs irregular in color, as well as in 
the quality of the meat and in the color of the oil; and 
(2) the Fall Pack chinook, which is not equal in quality 
to the Spring Pack either in meat or in oil. 

4. Q. What are the different sizes of cans in which 
salmon is packed? 

A. The 1-lb. tall can, the 1-lb. flat can, and the 
^-Ib. flat can. The 1-lb. tall can is filled by machinery, 
and the other two sizes are filled by hand. The 1-lb. flat 
cans are usually the best, as they contain large middle 
cuts with good oil. 

5. Q. Why is the meat of some tuna white and of 
some dark? 

A. About half of the meat of every tuna is white 
and half of it is dark. A packer may put up the white 
meat under one brand and the dark under another brand. 
The dark meat is not nearly so palatable as the white. 

6. Q. Is the tuna a smooth-sJcinned fish or does it have 
scales ? 

A. The tuna belongs to the mackerel family, and 
has no scales. 

7. Q. Where and how are the tuna fish caught? 

A. The tuna fish travel in large schools, which 
appear off the shores of southern California about the 
first of June and disappear about the first of November. 
Every fish is taken with a hook and line. Live bait 
is used. 

8. Q. What is "Yellow Tail"? 

A. A species of tuna, caught off the coast of Cali- 
fornia. Its meat is the same in appearance as that of 
the genuine tuna, but is not quite so tender. 
9. Q. Do the California sardines differ i/n any way 

from the Maine sardines? 

A. The California sardine is a true pilchard, the 



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Canned Fish — Cont'd 1 1 

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type of fish that is canned in France, while Maine packs 
a small herring. 

10. Q. What are truffled sardines? 

A. Imported sardines, packed with a slice of truffle, 
which lends a very agreeable flavor to the fish. (See 
Question No. 275 for "Truffle.") 

11. Q. How many cans of sardines are there to a case? 
A. The i/4s and l/^s are packed 100 to a case, and 

the %s are packed 50 to the case. Some houses pack 48 
cans of the % size in a case. 

12. Q. Is there any difference hetiveen the Japanese 
and the domestic crab meat? 

A. The domestic crab is caught in Virginia waters 
and is the real soft shell crab. The meat has a grayish 
color. The Japanese crab is much larger, weighing some- 
times as much as 20 pounds, and is caught in colder 
waters. Its meat is firmer and whiter, but not so sweet 
as that of the domestic. (The claws are the most palat- 
able; the more claws in the can, the higher the price of 
the crab.) 

13. Q. Why is there oiled paper around the insides of 
cans containing lohster, crabs, and shrimp ? 

A. The iron and phosphorus which they contain 
act upon the tin and turn the meat black, and the oiled 
paper is placed in to protect the meat. 

14. Q. What is meant by "little nec¥' clams? 

A. This is a haxd shell variety of clams, known 
as Quahaug. The Quahaug clam differs from the usual 
soft shell, or "white sand", clam in size, shape, color, 
and texture, and is superior to it in eating qualities. 
The Quahaug clams are the best clams canned. 

15. Q. What is clam juice and what is it used for? 
A. The juice of the clam, extracted by heat. The 

heat forces the clam to open its shell, and the juice runs 
out into pans from which it is taken and canned. It is 
used in the preparation of clam broth and clam bouillon, 
largely for invalids, and also for adding strength to clam 
chowder. 

16. Q. What is caviar? 

A. The roe of various kinds of fish, more generally 
that of the sturgeon, prepared as a table delicacy. Usu- 
ally comes put up in small tins and glass jars. The best 
caviar is made from the sturgeon caught in the Caspian 
Sea, Eussia. 



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12 Canned Fruit 

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Canned Fruits 

17. Q. What l-ind of cliernj is the Royal Anne cherry f 
A. A white cherry with a red cheek. 

18. Q. Is there any difference hetween the California 
Bartlett pears and the Neiu Yorh Bartlett pears f 

A. The California pears are larger and more 
"showy" than the New York pears, but the New York 
pears are considered to be of superior flavor. 

19. Q. Why do some canned pears have a pinlcish 
color? 

A. This is caused by excess of heaf at the time of 
canning. It is very difficult to can pears without dis- 
coloring them. The pinkish color, however, does not 
in any way injure the flavor of the pear. 



20. 



0GAN3ERR1ES 



the 



21. 




22, 



Q. What hind of herry is 
the loganberry, and why is it 
so called? 

A. This is an oblong- 
shaped berry of a dull red color. 
It is so named after Judge 
James A. Logan of California, 
who created it by crossing the 
tame red raspberry with 
western wild blackberry. 

•Q. Is the Hawaiian pineapple canned 
country or on the islands? 

A. All of the canned Hawaiian pineapple is canned 
on the islands. This is done in order to preserve intact 
the flavor of the fully ripened pineapple. If the pine- 
apples were to be brought over and canned in this coun- 
try, they wouhl have to be picked before they were fully 
ripened in order not to be injured in the handling and 
shipping. 

Q. Is the pineapple that grows on the Hawaiian 
Islands different from the pineapples that grow else- 
where? 

A. The pineapple growing on the Hawaiian 
Islands is known as the Smooth Cayenne pineapple. It 
grows on a large plant, the leaves of which are smooth, 
except the tip ends. The fruit is very large and, when 
ripe, is of a deep yellow color. The pineapples growing 
in other places have the stiff, saw-edged leaves ; the fruit 
is smaller and does not have the rich color of the Ha- 



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Canned Fruits — Cont'd 13 

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waiian pineapple. 

23. Q. How many slices are there in each, No. 2 tall 
tin and in each No. 2^ tin of Hawaiian pineapple? 

A. The usual number of slices in either of these 
tins is eight. The slices in the No. 2h tin are of the 
same thickness as those in the No. 2 tin, but are, of 
course, larger in diameter. 

Canned Soups 

24. Q. What hind of soup is the mulligatawny soup? 
A. This is an Anglo-Indian soup, deriving its 

name from the Indian word "milagutanir," meaning 
"pepper water," and is so called because it is seasoned 
with curry powder or pepper. It contains thickened 
chicken stock and ground tomatoes, and is spiced chiefly 
with curry powder. A hot and spicy soup. 

25. Q. What hind of soup is the mocTc turtle soup? 
A. Tbis is a dark colored, very rich soup. It is 

usually made of a combination of tomato and meat juices, 
thickened with rice flour and flavored with sherry wine, 
and various spices and herbs. It contains small squares 
of meat. 

26. Q. What hind of soup is the consomme soup ? 

A. This is a clear soup, made from beef broth and 
a combination of the juices of several vegetables, usually 
those of carrots, turnips, onions, leeks, and parsley. 

27. Q. What hind of soup is the julienne soup ? 

A. This soup stands between the light clarified 
soups, such as consomme and bouillon, and the thick 
soups. It consists of beef broth, small fresh peas, and 
shredded carrots, turnips, celery, leeks, and cabbages. 

28. Q. Wlmt hind of soup is the chichen gumbo soup? 
A. This soup is made from chicken stock and to- 
mato base, to which is added chicken meat, rice, and 
okra, also known as gumbo. The okra gives the soup a 
mucilaginous consistency and a peculiar flavor. 

Canned Vegetables 

29. Q. Why is some asparagus green and some white? 
A. The white asparagus is obtained by deep plant- 
ing; the full length of the spear is kept under the 
ground. If any tips protrude, they are immediately 
covered up. 

30. Q. What is meant hy "peeled" asparagus? 

A. This is asparagus made from large stalks, from 



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14 



Canned Vegetables — Cont'd 

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which the tough skin has been peeled. 

31. Q. What are the different grades of canned mush- 
rooms f 

A. There are six grades: (1) Miniature — the 
smallest sized button, without stems, counting from 130 
to 200 to an 8-ounce can (-J kilo) ; (2) Bur Extra Small 
— same grade as Miniature, but larger size, counting 
from 100 to 130 to an 8-ounce can; (3) Extra — same 
grade as Miniature and Sur Extra Small, but counting 
from 40 to 60 to an 8-oz. can; (4) First Choice — same 
button as Extra, but more open and with stems; (5) 
Choice — very open; stems longer than those of First 
Choice; liable to run irregula.r in size; (6) Hotels — 
stems and pieces from any or all of the other grades. 

32. Q. What are cepes? 

A. Wild mushrooms grown in France, where they 
are found especially in chestnut groves. They come to 
this country put up in cans, same as the cultivated 
French mushrooms. 

33. Q. What is ohraf 
A. The young pods of 

the okra, or gumbo, plant, 
Avhich grows from 2 to 8 feet 
high. The pods have from 5 
to 12 sides and grow from 2 
to 10 inches long. They 
contain many small, kidney- 
shaped seeds. The okra is 
used principally in soups 
(gumbo soups) -and in the 
preparation of some other 
dishes, mainly meat dishes, 
to which it gives a muci- 
laginous consistency and a 
pleasant flavor. It is canned 
both whole and cut. 

34. Q. Wliat are the dif- 
ferent varieties, grades, and 
sizes of canned peas? 

A. There are two principal varieties: (1) the 
Early June variety, also known as Alaska variety, which 
matures in June, and (2) the Sweet variety, which 
matures in July. The shape of the Early June pea is 
perfectly round, while that of the Sweet pea is some- 




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Canned Vegetables — Cont'd 15 

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what irregular, inclined to be oblong. The skin of the 
ripe, dried seed of the Early June pea is smooth, and 
the skin of the ripe, dried seed of the Sweet pea is 
wrinkled. 

There are three grades: (1) Fancy peas — young 
peas of uniform size and color; clear liquor; no flavor 
defects; absolutely tender; (2) Extra Standard peas — 
less succulent than the Fancy gi-ade, but green and of 
mellow consistency; of uniform size and color, with clear 
liquor; reasonably free from flavor defects; (3) Standard 
peas— size fairly uniform, but not so tender as the Fancy 
grade; may be slightly hard; covered with reasonably 
clear liquor, though not necessarily free from sediment. 

There are six sizes : No. 1, No. 2, No. 3, No. 4, No. 
5, and No. 6, depending on the size of the mesh of tlie 
screen through which they can pass. Different packers 
give different naanes to the various sizes; thus, one 
packer may call his No. 1 peas "Tiny Sifted," while 
another may be putting out the same size as "Extra 
Small Sifted." 

35. Q. What is the cause of clou.dcd or muddy liquor 
in some canned peas? 

A. Clouded or muddy liquor is caused chiefly by 
overcooking. Sometimes it is due to failure to cool the 
cans immediately after the cooking process. In some 
seasons when there is a long period of dry weather, the 
peas contain more starch than in normal seasons, which 
makes it difficult to sterilize the larger sizes without 
causing the peas to burst and cloud the liquor. 

36. Q. What is tom>ato puree f 

A. Tomato puree is made from the pulp of toma- 
toes, from which all skins and seeds have been removed, 
and then cooked down to a hea\^ consistency — about that 
of canned tomato soup. 

37. What is succotash ? 

A. Succotash is a North American Indian word, 
meaning a mixture of green corn and green lima beans. 
The usual proportion used by canners is 25 per cent of 
green lima beans and 75 per cent of corn. 

38. Q. What is meant by "Mmne Style" canned corn? 
A. Corn that has been cut and mixed with the 

milky cob scrapings. 

39. Q. What are pimientos, and how are they prepared? 
A. The pimientos are large, sweet, red peppers. 



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i6 Canned Vegetables — Cont'd 

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They are first boiled in oil, to soften the skin chiefly, 
after wliich thev are cooked in steaming kettles of water. 
The pimientos are then peeled and put through another 
cooking process, in the course of which they give off 
the sweet, peculiarly flavored juice in which they are 
put up. They usually come put np in -i-kilo tins, 50 tins 
to a case, and in ^-kilo tins, 100 tins to a case. (See 
Question 154 for meaning of "kilo.") 

40. Q. About how much spinach is there in a No. 3 
can? 

A. Tlio equivalent of one full peck of fresh 
spinach . 

Canned Goods — General 

41. Q. The contents of how many No. 2 tins would he 
equivaiefit to the contents of one No. 10 tin? How many 
No. 3 tins would equal a No. 10 tin? 

A. Five No. 2 tins, or three No. 3 tins. 

42. Q. What causes canned goods sometimes to 
"swell"? 

A. There are two chief causes: (1) insufficient 
sterilization and (2) imperfect sealing. Sometimes the 
swelling of a can is due to overfilling, but this is very 
seldom. Unless the contents of the can is thoroughly 
sterilized and the can is perfectly sealed, bacteria are 
sure to form ; this .always results in the formation of gas, 
which causes the can to "swell." 

43. Q. Are swelled canned goods ft for food purposes? 
A. That would depend on whether the swelling is 

due to decomposition or whether it is due to overfilling, 
as is sometimes the case. As the cause cannot be deter- 
mined without a chemical analysis, and as in nearly all 
instances the swelling is due to decomposition, the con- 
tents of bulged cans should not be used for food. No 
chances should be taken in a matter of this kind. 

44. Q. What is the difference between a "swell" and 
a "springer"? 

A. When the bulging of the sides of the can is 
caused by decomposition produced by bacteria, the can 
is called a "swell"; when the bulging is due to the de- 
velopment of gas, resulting from the action of the acidity 
of the goods upon the tin or iron, the can is called a 
"springer." "Springers" usually develop with acid 
goods; fruits, especially. 



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Canned Goods — General, Cont'd 



17 



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45. Q. Do canned goods deteriorate with age? 

A, No. Age does not change tlie condition of the 
contents, provided the contents has been tlioroughly 
sterilized and the can is in perfect condition. 

46. Q. Are there any preservatives used in the pacl'ing 
of canned goods? 

A. None whatever. Preservation is accomplished 
solely by the application of steam heat. 

47. Q. WJiat should he done ivith frozen canned goods? 
A. Do not store them in a warm place. The goods 

shonld be thawed out very gradually in a low, dry tem- 
perature of about 40 degrees Fahrenheit. After they 
are thoroughly thawed, the cases should be opened and 
the cans wiped dry. If these precautions are taken, the 
goods will not suffer any noticeable deterioration, but do 
not nllow them to freeze a second time. 

48. Q. IIoiD should cans containing such articles as 
salmon, liominy, sweet potatoes, meats, sliced pineapple, 
etc., he o/iened, ivhen it is desired to get the entire con- 
lenls out without hreaking it up? 

A. Insert the can opener on the side of the can 
(Fig. 1), right next to the seam and close to the top, 





then work the oj^ener awa,y from the scam (Fig. 2) all 
the way around. The entire contents will then slide 
out, without the use of a fork or a spoon. 

Cereals 



49 



■Q. How manij raricties of rice are there? 
A. Three varieties: Head, or Hondiiras Style, 
Blue Kose, and Japan Style. 
50. Q. Why is the Blue Rose rice called so? 

A. It was so named by a Louisiana rice planter, 



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r8 Cereals— Cont'd 

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who wanted to give this variety a distinctive and un- 
usual name. (There is no blue rose.) 

51. Q. What l-ind of rice is brown rice? 

A. This is rice just as it is taken out of the hulls, 
before being polished. Has a brownish color and a 
somewhat nutty flavor. 

52. Q. How is rice polished? 

A. The polishing of rice is effected by friction 
against the rice of pieces of moose hide or sheepskin, 
tanned and worked to a wonderful degree of softness, 
loosely tacked around a revolving double cylinder of wood 
and wire gauze. This gives the rice its pearly luster. 

53. Q. What is the difference between rice flour and 
rice polish? 

A. Eice flour is produced by grinding the rice ; rice 
polish is the product of the soft brushes used in polishing 
rice, when tlie lirown coating is removed to produce ihe 
familiar white rice of commerce. Eice polish is a highly 
concentrated food, more nutritious than rice itself, be- 
cause it contains valuable chemical ingredients from the 
surface of the grain. 

54. Q. What is meant by "patent" flour? 

A. Flour made from wheat, from which the germ 
oil has been removed. 

55. Q. What l-ind of wheat is the durum wheat? 

A. A very hard wheat, much richer in gluten than 
the common known varieties of wheat, and particularly 
adapted for making macaroni products. It has a golden 
yellow color, and thrives only in semi-dry regions, such 
as parts of Nebraska and the Dakotas. 
.56. Q. What is meant by "steel-cut" oatmeal? 

A. Oat grains (not rolled oats) that have been cut 
into particles by special cutting machines. 

57. Q. What is ground oatmeal? 

A. Steel-cut oatmeal (not rolled oats) that has 
been ground, 

58. Q. What are the different grades of barley? 

A . Barley is graded in size from Fancy No. 0000, 
the finest, to Common No. 4, the coarsest. The grades 
are: Fancy 0000, Fancy 000, Fancy 00, Fancy 0, Com- 
mon ], CommoTi 2, Common 3, Common 4. 
P9, Q. What are lentils? 

.1. Small, flat, round, thin beans, about 1-5 inch in 
tlianift^f: V^.^^} l^r^'^b' ^y ^^^^ foreign-born population. 



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Cereals — Cont'd 19 

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especially by the Slavic people, in soups and stews. 

60. Q. What should he done to prevent weevils and 
other insects front getting in flour and bulk, cereals, such 
as rolled oats, farina, and corn-meal'? 

A. To prevent flours and meals becoming infested 
with weevils and other insects, the oucsidesjof bags con- 
taining them should be kept clean and swept often. 
All sweepings should be collected and removed or burned, 
as these contain most of the eggs, larvae, and adult 
insects. The full sacks should be kept in good repair, 
as this will prevent the insects from entering. 

If it is found necessary to handle bulk cereals dur- 
ing the summer, great care should be taken to see that 
the chests or bins in which these cereals are kept are 
perfectly tight and that they are well covered at all 
times. All such chests and bins should be thoroughly 
cleaned at least once every two weeks, especially in warm 
weather. If quantities of old flour or meal are left in 
the corners or cracks, the fresh product emptied into 
the bins will be contaminated in a short time. 

Care should be taken in storing bags of flours and 
meals to have sufficient space between the tiers to allow 
abundant ventilation. 

Cheese 

61. Q. ^Yhat are the most common types of American 
cheese f 

A. Cheddars, Daisies, Twins, Flats, Young Amer- 
icans, and Long Horns. 

There are two kinds of Cheddars : Large, which 
weigh about 60 pounds, and Small, which weigh about 
45 pounds. 

Daisies weigh about 20 pounds each. Single daisies 
are packed one in a box, and double daisies are packed 
two in a box. 

Twins weigh about 30 pounds each, and are packed 
two in a box. 

Flats, or Singles, are the same as Twins, but are 
packed one in a box. 

Young Americans weigh about 10 pounds each, and 
are packed four in a box. 

Long Horns weigh about 12 pounds each, and are 
packed four in a box. They are similar in shape to th« 



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20 Cheese — Cont'd 

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Young Americans, Init are about four inches higher and 
are not quite so wide in diameter. 
62. Q. Why is the Cheddar cheese called so? 




Single Daisy 
20 Lbs. 



71 



yp 



es' 





a 




Flat OR Single: 

American ^q-^^lbs 



Long Horns 
Four in Box 
12. Lbs Each 




Cheddar 
45 TO 60lb5. 



Cheese 




TVA'INS 

30 Lbs. Each 




Twin LongHoRns 
1 2. Lb5.Each 




Young Americans 
Four in Box 

10 Lbs, Each 



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Cheese — Cont'd 21 

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A. From the English village Cheddar, where it 
was originally made. 

63. Q. What is meant hy "full cream" cheese? 

A. The term "full cream" is commonly applied to 
cheese made from unskimmed milk ; that is, milk retain- 
ing all of its cream, and does not imply that the cheese 
is made from cream. 

64. Q. What kind of cheese is the Limburger cheese? 
A. Soft cheese, made by the Limburger process. It 

is ripened in damp atmosphere and has a strong odor. 
Comes put up in 1-lb. and 2-lb. bricks. A full case weighs 
about 125 pounds. It is also packed in half-cases and 
quarter-cases. 

65. Q. What kind of clicese is the Edam cheese? 

A. Hard cheese, made in Holland. It is moulded 
in spherical forms, and is coated with harmless dark red 
color. Each cheese weighs from 3 to 4 pounds. Usually 
packed 12 pieces to the case. 

66. Q. W^hat kind of cheese is the Pimiento cheese? 
A. Soft cheese, flavored with red pimiento peppers. 

67. Q. What kind of cheese is the Camemhert cheese? 
A. Soft cheese, made in France. Has a strong 

flavor. Usually put up in small, round, wood boxes and 
in round tins. A similar cheese is now made in this 
country. 

68. Q. What kind of cheese is the Sage cheese? 

A. It is a regular Cheddar type of cheese, difi^ering 
only in that sufficient sage extract and crushed sage 
leaves are added to the curd to give it the sage flavor. 
Most of the sage cheese used in this country comes from 
Vermont, where it was originally made. 

69. Q. What kind of cheese is the Friniost cheese? 

A. This cheese is a by-product of American cheese, 
being made of whey and brown sugar. It has a dis- 
tinctive flavor, and is especially liked by the Scaaidinavian 
people. 

70. Q. What kind of cheese is the Parmesan cheese? 
A. A very hard cheese, made in Italy. When 

broken, it has a granular appearance. In this country it 
is usually sold grated and put up in bottles. It is used 
for serving with soups, for seasoning macaroni, and for 
other similar purposes. Will keep for years. 

71. Q. What kind of cheese is the Roquefort cheese? 
A. This cheese is made in France from either 



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22 Cheese — Cont'd 

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sheep's or goat's milk. The green, mottled appearance 
of this cheese is due to the green molds which develop 
around the bread crumbs that are used in preparing it. 
It is this green mold which gives the Roquefort cheese 
its characteristic flavor. Comes packed 12 pieces in a 
box, each piece weighing from 4 to 5 pounds. 

72. Q. What is Block iSiviss cheese? 

A. Domestic Swiss style cheese, put up in long, 
square moulds. Each block weighs about '60 pounds. 
There are six blocks to the case. 

73. Q. How does the imported Swiss cheese come 
packed f 

A. Four large loaves to a tub. The weights of the 
loaves vary in different tubs; the loaves in one tub may 
weigh 150 pounds each, while in others they may weigh 
as high as 180 pounds, 

74. (J. How many pounds of Brick cheese are there to 
an original case? 

A. About 120 pounds. 

75. Q. What kind of cheese is the Sap Sago cheese? 
A. A hard cheese, produced in Switzerland from 

whey-curd into which has been mixed powdered aromatic 
clover, which gives to the Sap Sago cheese its character- 
istic flavor and green color. This cheese is made in 
conical moulds, each piece weighing about a third of a 
pound. It comes to this country in barrels weighing about 
300 pounds each. The Sap Sago cheese is used largely 
for grating purposes, especially over bread and butter. 

76. Q. What is to be done with cheese that is received 
in swollen condition? 

A. Cheese that has been in transit for some time 
in warm weather, frequently becomes puifed or swollen 
before it reaches its destination. Do not cut such a 
cheese, but take a fine wire and puncture the cheese in 
two or three places, then turn it upside down. In a 
short while the cheese will return to normal. If the 
cheese should be cut while in the swollen condition, it 
will collapse and become unfit for sale. 

Cocoa and Chocolate 

77. Q. How is chocolate obtavnedf 

A. By grinding the roasted cocoa beans to a pasty 
mass and moulding this into tableta. The cocoa beane 




Cocoa Pods 



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Cocoa and Chocolate — Cont'd 22 

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are the seeds of the pod-like fruit 
of the cocoa tree, which grows in 
the tropics. The pods have a hard, 
thick shell, and are from 7 to 10 
inches long and from 4 to 4| 
inches in diameter. There are 
from 20 to 50 beans in each pod. 
After the hard shells of the pods 
have been broken, the seeds are 
cleaned, dried, cured, roasted, 
crushed, and ground. It is the 
roasting that develops the famil- 
iar chocolate flavor. (No choco- 
late may be so labeled unless it 
contains not less than 45% of 
cocoa fat, the fat the beans natur- 
ally contain.) 

78. Q. How is cocoa obtained? 

A. Cocoa is made from chocolate after about one- 
half of its butter has been extracted; the residue is finely 
pulverized. Cocoa is thus considerably less rich in 
fat than chocolate. 

79. Q. Wliat is meant Ijij Caracas cocoa? 

A. Cocoa imported from certain districts along the 
eastern coast of Venezuela, South America. 

80. Q. What is the net weight of a barrel of bulk cocoa ? 
A. About 200 pounds. 

81. Q. What is the difference between "Bitter" choco- 
late, "Sweef chocolate, "Milk" chocolate, and "Pre- 
mium" chocolate ? 

A. Bitter chocolate is produced by grinding the 
roasted cocoa beans, without the removal of any of the 
fat or anything else, except the germ. Wlien put up in 
10-lb. cakes, it is commonly known as Liquor Chocolate, 
or Bitter Chocolate Coatings. Sweet chocolate is made 
from bitter chocolate to which sugar has been added. 
Sometimes spices and other flavoring materials are also 
added. When put up in 10-lb. cakes, it is known as 
Sweet Chocolate Coatings. Millc chocolate contains not 
less than 12 per cent of whole milk solids. It is usually 
made from sweet chocolate, although it need not neces- 
sarily contain sugar. Premium chocolate is the trade 
name for bitter chocolate put up in small cakes, the usual 
sizes being the 1/5-lb., \-Vo., and ^-Ib. cakes. 



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24 Cocoanut 

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Cocoanut 

82. Q. What are the different forms in which 
shredded cocoanut is sold? 

A. Tliere are two kinds of cocoanut known to 
the trade : Domestic Prepared and Ceylon. Gen- 
erally speaking, the Domestic Prepared is treated with 
sngar. It comes in the following "cuts" : Long Thread, 
Shred, and Desiccated, of which the last consists of 
small, coarse particles. These three "cuts" are the ones 
usually found in the grocery stores, the Shred being the 
most common. The Ceylon cocoanut is unsweetened and 
comes to us, already prepared, from Ceylon, India, in 
the following "cuts": Sliced or Chipped, which is a 
thin, broad chip, about two inches long; Thread, similar 
in cut to the domestic prepared Thread; Shred, a uni- 
form, medium, short shred ; and Fine, or Macaroon — 
almost a powdered cocoanut. All of the four Ceylon 
cuts are used by the bakery and confectionery trades. 

Coffee 

83. Q. How does coffee grow? 

A. The coffee ])laJit is an evergreen shrub, aver- 
aging from 10 to 14 feet in height. It bears fruit twice 
a year. The ripe fruit has a bright red color and re- 
sembles the common cherry. The outer covering is a 
tough hull ; under this is a pulpy material, within which 
are found the green coffee beans, each covered with a thin 
parchment. The flat berries grow two in a pod, and 
the peaberrics one in a pod. Every coffee bush produces 
peaberries as well as flat berries. The peaberrics are 
usually found at the top of the bush, and are separated 
from the flat l)erries after the hulling process. 

84. Q. What are the principal varieties of coffees? 

A. There are two general classes: Brazil coffees 
and Mild coffees. Under the Brazils are included the 
Santos and Pio coffees, M'hile the Miild coffees include the 
A'arieties known to the trade as Java, ]\rocha, Maracaibo, 
Bogota, Guatemala, Porto Pican, IMexican, and a few 
others. The Brazil coffees constitute about two-thirds of 
the world's coffee crop. 

85. Q. What is the difference between Santos and Rio 
coffees ? 

A. Santos coffees are shipped from the port of 



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Coffee — Cont'd 25 

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Santos, Brazil ; they are mild and sweet in the cup, as dis- 
tinguished fi'oni the rank. Intter Kio cofT'ees, which are 
sliipped from the port of Eio de Janeiro. Soil, climate, 
and altitude are the reasons for this dift'erence. 
86. Q. Why nearhj every roasted coffee on tin' marhel 

is a mixture of two or more varieties? 

A. Practically every variety of coffee has a charac- 
teristic of its own. Coffees are mixed in order to produce 
desired blends. Thus, if it is desired to give a cup of 
Santos more body, for instance, ]\[aracaiho is added; if 
a somewhat acidy taste is wanted, Rourlwn Santos is 
added ; if a jiartieularly good flavor and good color are 
wanted, Bogota is added; and so on. 

87. Q. Vihat are "washed" and " wnwashed" coffees? 
A. These terms indicate merely two different 

methods of treatment used. "Washed" coffees are pro- 
duced in this way : After the fleshy part of the coffee 
cherry has been "pulped", the berries are soaked in water 
for a while in order that what remains of the fleshy part 
may be removed; the berries are then dried, after which 
the yellow parchment that covers each bean is removed. 

The "unwashed," or what are better known as 
"natural", coffees are dried in the cherry, after which 
both the dry pulp and parchment are removed by means 
of a hulling machine. 

The "washed" coffees are identified by the white 
stripe on the flat side of the beans ; the "natural" coffees 
do not have such a white stripe. It is important to be 
able to distinguish between the two, as practically all of 
the best growths are "washed" coffees. 

88. Q. What is meant by "Quakers" when referring to 
coffee leans? 

A. Immature beans. Such beans are without pro- 
nounced smell or taste. 

89. Q. What is the consumption of coffee per capita 
in the United States? 

A. About 12 pounds per capita per year — the 
highest average of any country in the world. 

90. Q. Which method of preparation makes a better 
cup of coffee — the boiling or the brewing method? 

A. Coffee should be brewed — never boiled. Boiling 
coffee and water together is ruin and waste. The boil- 
ing water, poured over the coffee, extracts the already 
cooked aromatic oils, which constitute the whole true 



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26 Coffee — Cont'd 

iiiiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii 

flavor of the coffee. The imdesirahle elements, being 
less quickly soluble, are left in the grounds. Boiling 
the coffee brings out these undesirable elements, causes 
twang and bitterness, and damages the purity of the 
liquid. Coffee boiled is coffee spoiled— always. 

Dried Beans 

91. Q. What hind of bean in I lit' Kintuki heunf 

A. A large red bean, grown in China and Japan. 
Used extensively in making chili con carne. 

92. Q. Wlial hind of bean is the rinto bean? 

A. The Pinto bean is of al)Out the size of the 
navy bean, being rather fl'.it in shape and freely speckled 
with brown. Its food value and flavor are in every way 
equal to the standard navy bean. It takes its name from 
the calico spotted pinto pony of the West. The pinto 
bean cooks more easily than the navy bean, and is more 
tender. 

93. Q. Is there any difference between the Michigan 
and the California navy beans? 

A. The Michigan navy bean is larger than the 
California "small", and smaller than the California 
"large". Besides, the Michigan bean cooks quicker than 
the California bean, and for that reason the two should 
never be mixed together ; the Michigans would be cooked, 
when the California beans would be still half raw. 

Dried Fruits 

94. Q. What is Angelique? 

A. The candied stalks of French rhubarb. It is 
used in making cakes, candies, and fancy desserts. 

95. Q. What is the difference between Mohr Park and 
Blenheim apricots? 

A. Both varieties come from the Santa Clara val- 
ley, California, and both stand for the highest grade 
apricots grown. The Mohr Park is a meatier apricot 
than the Blenheim, but the Blenheim has a higher color, 
and is preferred by some people on that account. 

96. Q. Hotv do the currants grow? 

A. Most of the dried currants used in this country 
come from Greece. The Greek currant is not a currant 
in the American use of that term, but is a small seedless 
raisin, the fruit of a species of grape vine. Dried cur- 



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Dried Fruits — Cont'd TJ 

iiiiiiiiiiiriMiiiiiiiriiiiiiiiriiiiiiiiiiiiiiirriiiriiiiiMiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii 

rants are also imported from Australia. 

97. Q. How many varieties of currants are there? 
A. iThree: Vostizzas, Patras, and Amalias. The 

Vostizza is a large, fine-flavored, blue-colored currant. 
It is dried either in the shade or in the sun. The Patras 
currant is a large fruit and of good color, but does not 
possess the size or flavor of the Vostizza. Most of the 
currants grown in Greece are of the Amalia variety. Its 
flavor and size are not equal to those of the Patras 
variety, but the Amalia currant is more in demand, be- 
cause of the difference in price. 

98. Q. What are "Calimyrna" figs? 

A. Figs grown in California from stock brought 
from Smyrna, Turkey. 

99. Q. Why are some figs white and some hJacl'f 

A. All white figs belong to the variety known in 
California as the "Adriatic" variety. The black fig is 
of the variety known as "Mission Black", cultivated 
largely in the South. 

100. Q. What is meant by "^L-crown" figs, "5-crown" 
figs, etc.? 

A. Crowns in figs indicate the size of the spread. 
If correctly graded, 3 crowns should indicate If inches ; 
4 crowns — 2 inches; 5 crowns — 2^ inches; 6 crowns — 2| 
inches; and 7 crowns — 2f inches. 

101. Q. What are "Fard" and what are "Persian" 
dates ? 

A. The Fard date grows in Aralia and has a dark 
color and somewhat hard flesh. The Persian date is 
lighter in color and has a softer flesh. 

102. Q. What is the difference between the Hallawi and 
Khadrawi daies? 

A. Both of these varieties grow in Persia, and 
are quite alike in flavor, the difference being in the tex- 
ture and color; the Hallawi date has a bright golden 
color, while the Khadrawi has a darker color and is 
not quite as firm in texture as the Hallawi. 

103. Q. What are nectarines? 

A, The nectarine is a vaxiety of peach, having a 
smooth skin. It is a smaller fruit than the peach. 

104. Q. What is the difference between "glace" and 
"candied" orange, lemon, and citron peels? 

A. The glace peels are covered with a thin coat of 
glace sugar, while the candied peels are covered with a 



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28 Dried Fruits — Cont'd 

illllilMiriiiiiiiiiiiiiiiiiiJiiiiiiiiiiiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiJiiiiiiiiiiMiiiiiriiiiiiiiiiiiiiiiiii 

slig'litly heavier coat of sugar and are allowed to dry 
with a sediment of sngar in the cup. 

105. Q. ^Vhai is meant hy "drained" ciiron peel? 

A. The drained citron peel, while prepared with 
sngar, is not coated with sugar at all. 

106. Q. What is meant hy ''30-60", "50-60", etc.,, when 
referring to the size of primes? 

A. To say that the size of certain prunes is 30-40, 
for instance, means that the prunes run from 30 to 40 to 
the pound; prunes of the 50-60 size run from 50 to 60 
to the pound ; and so on. 

107. Q. JIoiD many sizes of prunes are there? 

A. Prunes are usually graded into ten sizes: 
20-30s, 30-40s, 40-50s, 50-60s, 60-70s, 70-80s, 80-90s, 
90-lOOs, 100-llOs, 110-220S. 

108. Q. What is the most popular size of prunes vith 
the consumers generally? 

A. The 40-50 size. 

109. Q. Is it to the advantage of the consumer to buy 
the larger sized primes or the smaller sized? 

A. Actual tests have proven that by buying the 
smaller sized prunes, the consumer gets more for his 
money than by buying the larger sizes. Contrary to gen- 
eral opinion, the pits of the prunes vary in size ; the 
smaller the prune, the smaller the pit. There is the 
same amount of meat in a pound of 30-40 prunes, as in 
a pound of 40-50s, and as in a pound of 50-60s. The 
following table gives the exact amount of meat, exclu- 
sive of pits, contained in a pound of prunes of each of 
the various sizes: 

1 pound of 30- 40 prunes contains 13^ oz. of meat. 

1 pound of 40- 50 prunes contains 13| oz. of meat. 

1 pound of 50- 60 prunes contains 13^ oz. of meat. 

1 pound of 60- 70 prunes contains 13^ oz. of meat. 

1 pound of 70- 80 prunes contains 12f oz. of meat. 

1 pound of 80- 90 prunes contains 12f oz. of meat. 

1 pound of 90-100 prunes contains 12^; oz. of meat. 

110. Q. What is the difference between the California 
and the Oregon prunes? 

A. Generally speaking, the Oregon prune is an 
Italian seed prune (which is a tart prune), grown in 
Oregon, but there are also Sweet Petite })runes ("Petite" 
is the French word for "small"), grown in that state. 



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Dried Fruits — Cont'd 29 

iiililllllllliriiiriiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiniiiii iiiiiiiiiiiiiiiiiiiiiiiiiijiiui ji iijiiiiiiijiiiiiijiiiiiiiiii ii iiiupiiiiiiuii 

California produces only sweet prunes, the best variety 
of which is grown in the Santa Clara Valley. 

111. Q. How many pounds of fresh prunes does it tal-e 
to make one pound of dried primes? 

A. Prom 2^ to 3 lbs. 

112. Q. What are "silver" prunes? 

A. A variety of prunes, yellow in color. When 
growing they resemble green gage plums. 

113. Q. What are "/touted" raisins? 

A. In order to eliminate the shriveled or dried up 
immature raisins from the 1-crown muscatels, the raisins 
are placed in tanks filled with water. The light, shriveled 
raisins float on the top and are removed. The water is 
then drained off, leaving only the perfect raisins, Avhich 
are known to the trade as "floated" raisins. 

114. Q. What is the difference between the "Thompson' 
and the "Sultana" seedless raisins? 

A. The Thompson variety is grown in California, 
and is so named after the man who produced it by im- 
proving on the Sultana variety, which is imported from 
Turkey. The Thompson seedless raisins are oblong in 
' shape, have a blue tint, and have a superior flavor to the 
Sultanas, which are round in shape, have a more or less 
yellow tint, and are not so sweet as the Thompsons. 

115. Q. What is meant by "recleaned" raisins? 

A. All seedless varieties that come from the trays 
contain a certain percentage of raisins which are simply 
pit and skin and also raisins that have cap stems. Such 
seedless raisins from which the imperfect raisins and 
those with the cap stems have been removed, are known 
as "recleaned" raisins. 

Extracts 

116. Q. What is ranilla, extract made from? 

A. The vanilla extract is made from tlie dried 
pods of the vanilla plant. These pods are known in 
commerce as vanilla beans. The vanilla plant is a climb- 
ing vine, growing in the tropics. The beans are picked 
before they are fully ripe, at which time they resemble 
somewhat long, thin, green bananas. When cured, the 
beans are about one-fourth inch thick and from 6 to 9 
inches long; they have a dark brown color and are highly 
aromatic. The cured beans are macerated and put in 
jars or casks with a solution of alcohol and distilled 



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30 Extracts — Cont'd 

iiiiitiiiiiiniiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiriiiiiriiiiiiiiiiiiiniiiiiiiiiiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiriiiiiiiiiiiiiriiiririiiiiiiiiiiiii 

water, and allowed to stand until the alcohol has absorbed 
the vanillan flavor that is in the beans. 

117. Q. Since nothing hut vanilla heans and alcohol 
goes into the making of vanilla extract, witat is the chief 
difference between the different grades of vanilla extracts 
on the marl'et? 

A. The rlifference lies in the grade of vanilla beans 
nsed and in the lenjrth of time allowed for aging the 
extract. The vanilla beans grown in Mexico are of the 
highest grade. Next in quality is the Bourbon bean, 
grown in the Bourbon Islands. The lowest grade vanilla 
bean — and the cheapest, of course — is that grown in the 
Tahiti Islands. Extracts improve with age. The manu- 
facturers of the higher grade extracts age their products 
for a considerable period, often a year or two, before 
percolating the extract and filling it into bottles. Such 
extracts are of a superior quality and naturally com- 
mand higher prices. 

118. Q. ^Yhat is Vanillin and Covmarin? 

A. Imitation vanilla extract, used largely by bakers 
and ice cream manufacturers. The vanillin is made from 
the oil of cloves, while the coumarin is a chemical, pro- 
duced in laboratories. Both ingredients are perfectly 
harmless. 

119. Q. How is the lemon extract obtained? 

A. The lemon extract is made by dissolvinir lemon 
"oil, which is obtained from the skin of the lemon, in 
alcohol. To conform to the government standard, lemon 
extract must contain at least five per cent of lemoii oil. 

Flour 

120. Q. What is Gluten flour made from, and what is it 
used for? 

A. Gluten flour is made from wheat flour from 
which the starch has been removed. It is used for mak- 
ing bread for diabetic people and others who must abstain 
from starchy foods. 

121. Q. What is Graham flour made from ? 

A. Graham flour is unbolted wheat meal. 

122. Q. What is meant by "strength" in flour? 

A. The power of absorption. A "strong" flour ab- 
sorbs more water than a "weak" one, and makes more 
^oaves to the barrel. 



iMIlllliilllliiiiiiiiiliiilliiiiriiiillilliiiiiiiiliiliiililiiiililliiiiiiiiiilillllilllliiiiHIlilliiiiliiiiiiillliilllllMliiliiiiilliiilhhiihllMliilllNiiiiiuhillii. 

Honey 31 

llllllillilllllllllllllllllllllMIIIIIIIIIIMIIIMIIIIIIIIIIIIIIIIIHIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII 

Honey 

123. Q. What is meant by "extracted" honey and by 
"strained" honey f 

A. Extracted honey is obtained through the cen- 
trifucjal method, by which the honey is drawn out with- 
out crushing the combs. Strained honey is honey ob- 
tained by crushing the combs and straining. 

124. Q. Why is the color of some honey light and of 
some dark? 

A. The color of a honey depends very largely on 
the kind of flowers used by the bees. Thus, if clover or 
alfalfa is used, the color of the honey is light; if buck- 
wheat is used, the color is dark. The light-colored 
honeys are usually of higher grade than the dark honeys, 
although this is not necessarily true in every case. 

125. Q. What is to be done with honey that has candiedr 
A. Any pure honey will candy in time. Hone_> 

that has candied can be melted by placing the container 
in a vessel holding water not hotter than the hand can 
be borne in. If the water is too hot, there is danger of 
spoiling the color and ruining the flavor of the honey. 

126. Q. How much honey of the comb style is there in 
a \b-onnce jar? 

A . The equivalent of about two and one-half combs. 

127. Q. In what l-ind of containers does the bulk honey 
come put up? 

A. Usually in cans, holding five gallons and weigh- 
ing about 62 pouiuls net. There are two cans to the case. 

Macaroni Products 

128. Q. How vi macaroni made? 

A. High-grade macaroni is made from durum 
wheat semolina. (The semolina is produced from the 
choicest and most nutritious part of the wheat kernel.) 
After the semolina is sifted it is then mixed with water 
in a dough mixer. The well mixed dough is then trans- 
ferred to a circular kneading machine where it is 
kneaded until it is of smooth texture and possesses a 
certain resiliency. 

The dough is now ready to form into macaroni. 
This is done by forcing the dough under hydraulic pres- 
sure (something like 5,000 pounds to the square inch) 
through a cylinder with a bronze die at the bottom. 



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32 Macaroni Products — Cont'd 

iiriiiiiiiniiiiiiiiiiiiiniiinrriiriiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiii 

The die is full of holes, about quarter of an inch in 
diameter, and each hole has a small pin in the center, 
which is attached to two sides of the hole. The pin 
forms the hole in the macaroni and divides the dough 
as it passes through, but before the dough reaches the 
end of the hole the divided parts come together and 
remain so, making a perfect tube. 

The macaroni is then cut into proper lengths and 
is taken to the curing rooms where it takes from two to 
five days to dry. After the curing process the goods 
are ready for packing. 

Spaghetti is made in the same way, except tliat the 
holes in the die used are smaller. 

129. Q. Are Noodles supposed to always contain eggs? 
A. Noodles must contain not less than 5 per cent 

by weight of the solids of the whole, sound egg, exclu- 
sive of the shell, in order to be labeled "Noodles." If 
noodles do not contain eggs, or contain less than 5 per 
cent, they must be labeled "Plain Noodles," or "Water 
Noodles." 

130. Q. Are there artificiaJly colored macaroni prod- 
ucts f 

A. The artificial coloring of macaroni products is 
prohibited by law. 

Nuts 

131. Q. What are "ludded" walnuts? 

A. This variety of walnuts is produced in this 
way: the black walnut, which is native to California, 
is planted in a nursery; when the seedling is one year 
old, the bud from a selected English walnut tree is 
bedded under the bark and waxed over. The nuts pro- 
duced from this "budded" tree are the walnuts known 
as "budded." They are larger than the ordinary wal- 
nuts, and the meat is of a much better quality and supe- 
rior flavor. 

132. Q. How do the Brazil nuts grow? 

A. This nut is the seed of a gigantic tree, growing 
in Brazil and in some of the other tropical countries of 
America, and attaining a height of about 120 feet. The 
tree branches at a height of about 100 feet. The nuts 
grow inside of a hard, round shell, which averages about 
5 inches in diameter and contains from 15 to 25 com- 



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Nuts — Cont'd ^^ 

'" "iiiNiiiiiiiiiiiim Mii.iiiMimiiiiimiJMimimfinmiiniiMiinimiiinmiiiiimiiiiiuiimim iini iiiiiiiiiiiiiin.iiiii 

pactly arran,s:ed nuts. The shells have a rough surface, 
and are so hard that a large hammer is required to 





Braziu Nut Pod The Nuts Inside 

hreak them. The nuts mature in October and tlie pods 
drop during November and December. Ilarvesting be- 
gins early in January. 

133. Q. What is meant by "ivashed" Brazil nuts? 

A. Brazil nuts that have been emersed several 
times in a stream in order to wash off the dirt accumu- 
lated during the harvesting and to remove any empty 
nuts. During this process, the light empty nuts rise to 
the surface and float off in the stream. 

134. Q. How much does an original hag of Brazil nuts 
weigh ? 

A. About 175 pounds. 

135. Q. Aren't filberts and hazel nuts the same thing? 
A. Practically so. The husks of the filberts not 

only cover the entire nut, but extend beyond it, while 
the husks of the hazel nut are shorter than the nut 
itself. With the husks removed, it is practically im- 
possible to tell a filbert from a hazel nut. Both varieties 
are known to the trade as filberts. 

136. Q. WJiat is the difference between the Sicily and 
Naples filberts? 

A. The Sicily filberts are round in shape, and the 
Naples are oblong. 

137. Q. How much does an original bag of filberts 
weigh ? 

A. The Sicilv filberts usually come in 220-lb. bags, 
and the Naples in 110-lb. bags. ' 

138. Q. What are the different grades of almonds? 
A. There are three grades: (1) Paper Shell, (2) 

Soft Shell, and (3) Hard Shell. Both the California 
and the imported almonds come in these three grades. 



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34 Nuts— Cont'd 

linillllinilMIIIIIIIIIIIIIIIHIIIIUIIIIIinilMIMIIIIIIMIMIIIIIIIIIIIIIIIIIMIIIIMIIHIIIIIIIIIIIIIIIIIIMIIHIMIIIIIIIIIIIIIIIIIIIIIHIIIIIIIIMIIIIIIMIIMin 

139. Q. What is meant by "chicl-en" almonds, "lien" 
almonds, "coclc" almonds, "goose" almonds? 

A. These terms refer to the various sizes of shelled 
Jordan almonds. Almonds of the chicken size weiffh 
from 28 to 30 meats to the ounce; of the hen size, from 
18 to 20 ; of the cock size, from 16 to 18 ; of the goose 
size, from 14 to 16 meats to the ounce. 

140. Q. How much does an original hag of almonds in 
the shell weigJi f 

A. About 90 pounds. 

141. Q. What is the difference hetrveen the Jordan and 
Valencia shelled almonds? 

A. The Jordan almond is oblong in shape, while 
the Valencia is pointed on one end and somewhat flat 
at the other. The Jordan is a better looking almond, 
but the Valencia has the better flavor. 

142. Q. How much does an onginal case of shelled al- 
monds weigh? 

A. About 28 pounds. 

143. Q. What are the different varieties of pecans? 

A. The Texas Laxge, Extra Large, and Jumbo, 
and the Georgia Cultivated pecans are the two varieties 
best known to the trade. 

144. Q. How much does an original hag of pecans 
weigh ? 

A. About 100 pounds. 

145. Q. Where is the pistachio nut grown? 

A. It was originally grown in Syria, but the 
pistachio nut tree is now cultivated in practically all 
of the countries along the Mediterranean. 

146. Q. What is the difference between the Virginia 
and the Spanish varieties of peanuts? 

A. The kernel of the Virginia variety is large and 
oblong, while that of the Spanish variety is small and 
almost round. 

147. Q. How much does an original bag of peanuts 
weigh ? 

A. Both the raw and roasted come in 100-lb. bags. 

148. Q. How much does an original bag of walnuts 
weigh ? 

A. The California walnuts come in 100-lb. bags 
and the imported in 110-lb. bags. 



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Oils -^5 

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Oils 

149. Q. How is the corn oil obtained? 

A. The corn oil is obtained from the germ of the 
kernel of the Indian corn. The shelled corn is first 
dumped into tanks of warm water. This immersion 
softens the kernel, which is then partially crushed 
through stone crushers. The resulting mass is submitted 
to a special process whereby the germ is separated. The 
germ is then dried and the oil pressed out. 

150. Q. How is olive oil produced? 

A. The olive oil is pressed from mature, ripe olives. 
The olives are first ground between stones, and the paste 
thus formed is put into closely woven baskets, which are 
piled one on top of the other and put into a hydraulic 
press. Many pounds of pressure are brought to bear 
upon this ground mass. The extract from this mass is 
the first oil, and is known as "Virgin," or "Extra Vir- 
gin," olive oil. 

After the oil has been allowed to run for some time, 
the baskets of cakes are removed, beaten up with a club, 
softened with hot water, put back into the hydraulic 
press and given another pressure of many pounds. This 
is second pressing oil, slightly inferior to the "Virgin" 
oil. There are several subsequent pressings, each pro- 
ducing a lower grade of oil than the one produced from 
the previous pressing. 

151. Q. How many grades of olive oil are tkere? 

A. Broadly speaking, edible olive oil can be classi- 
fied into three distinct grades : first pressing oil, known 
as Virgin olive oil; second pressing oil; and a third 
grade, which is either a first or a second pressing of a 
somewhat inferior quality of olives. This third grade 
oil has a stronger flavor and a darker color than the 
first two grades. 

152. Q. ^¥hat is peanut oil used for? 

A. The most important use of peanut oil is that 
as salad oil. It is also used for seasoning and shortening. 
The very best use, however, of refined peanut oil is in 
the manufacture of oleomargarine. Peanut oil is also 
used in the production of milk compounds. 

153. Q. What is meant by "cold-drawn" peanut oil? 

A. Peanut oil obtained by pressure of the peanuts, 
and without heating. 



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36 Olives 

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Olives 

154. Q. What w meant by "70-80s", ''80-90s", etc., 
when referring to green olives? 

A. To say that certain olives are "TO-SOs", for in- 
stance, indicates that they run from 70 to 80 olives to a 
kilo. ("Kilo" is an abbreviation for "Kilogram", which 
is equal to approximately two and one-fifth pounds.) 

155. Q. What are the vanous sizes of green olives? 

A. There are twelve sizes. These are illustrated 
on the opposite page. 

156. Q. What are the various packages in which hulk 
olives usually come put up? 

A. 

Casks 160 gallons Kits. . . .10 gallons 

Barrels 50 gallons Kits .... 5 gallons 

Half barrels.. 30 gallons Kits.... 3 gallons 

Kegs 15 gallons Kits.... 2 gallons 

157. Q. How many olives are there to a quart of each 
of the various sizes? 

A. 

Of the 70- 80s there are from 

of the 80- 90s there are from 

Of the 90-lOOs there are from 

Of the 100-1 10s there are from 

Of the 110-120S there are from 

Of the 120-130S there are from 

Of the 130-140S tliere are from 

Of the 140-150s there are from 

Of the 150-]60s there are from 95 to 100 to a quart 

Of the 160-180s there are from 101 to 108 to a quart 

Of the 180-200S there are from 109 to 116 to a quart 

Of the 240-260S there are from 151 to 162 to a quart 

158. Q. IIow should hulk olives he cared for in order to 
prevent spoilage? 

A. The brine should be watched, as mold develops 
which attacks the olives and softens them. Remove the 
mold as soon as it develops. The darkening of olives is 
another form of spoilage, which is caused bv keeping the 
olives in a musty place, or by contaminating them with 
foul odors. If olives have started to turn soft or dark, 
wash them thoroughlv, then put them in fresh brine, and 
expose them to the direct light of the sun. By replacing 
the brine each day for a few days, the olives will regain 



44 to 


50 to a quart 


51 to 


56 to a quart 


57 to 


62 to a quart 


63 to 


69 to a quart 


70 to 


75 to a quart 


76 to 


81 to a quart 


82 to 


87 to a quart 


88 to 


94 to a quart 



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Olives — Cont'd 



37 



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The Various Olive Sizes 




70-80 Q.U£ENS 80-90 Queens 90-100 Queens 





130-140 Queens 







100-llOQuEENS 110-120 Queens 120-130 Queens 




150-160 Queens 




160-180 Queens 180-200 Queens 



Manzanillas 
240-260 



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38 Olives — Cont'd 

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their original quality. (See Question No. 248 regarding 
making of brine for olives.) 

159. Q. What are "mission^ ripe olives? 

A. The very best variety of ripe olives grown in 
California, probably so named after the Mission Fathers 
who introduced the olive tree there in 1769. 

160. Q. Why do we never see on the market California 
green olives and ripe Spanish olives? 

A. For the reason that the California green olives 
are inferior in flavor to the Spanish green olives, and the 
Spanish ripe olives are inferior in flavor to the California 
ripe olives. The difference in flavor is due to the dif- 
ference in soil and climatic conditions. 

Pickles and Kraut 

161. Q. Whai are gherkins? 

A. A variety of cucumbers, used for pickling. 
They have prickly skins, and are gathered when small. 

162. Q. What are mango picMes? 

A. Stuffed mango melons or mango peppers. 

163. Q. How should hulk pickles he taken care of in 
order to avoid spoilage? 

A. Examine the barrels and kegs as soon as you 
receive them for leaks. A leak may be detected by 
shaking the smaller packages and by rolling the larger 
ones. j\Ibst leaks may be stopped by tightening the 
hoops. If a stave of a barrel is sprung, a strip of cloth 
or packing should be driven into the crack. 

Packages that are sliort of liquor should be filled 
at once. (See Questions 243, 244, and 245 for making 
brine for Sour, Sweet, and Dill Pickles.) It is abso- 
lutely necessary that pickles be kept at all times well 
under the liquor in which they are packed. Otherwise 
they will become soft and shriveled, and will spoil 
quickly, the trouble extending through the entire package. 

Wlien pickles stand for a time, the strength of the 
vinegar tends to settle to the bottom of the package. 
This leaves the weaker liquor on the top, causing the 
pickles to spoil easily. To avoid this, full packasres 
should be rolled frequently, and the pickles in open 
packages stirred. 

Pickles in open packages should be covered or 
tightly screened. There is a small vinegar fly, found 
in most grocery stores, which, if allowed access to the 



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Pickles and Kraut — Cont'd 39 

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contents of the package, will deposit its eggs, with the 
tesiilt tlhat the pickles will become wormy in a few days. 

Eelish, Chow Chow, and other pickles of this kind 
should be stirred frequently, in order to prevent the 
stock from becoming dry on top. 

Do not use metal measures, pans, or dippers in 
handling pickles. A wooden dipper is best, 

164. Q. How does the hulk kraut come put up? 

A. Usually in 45-gallon casks, 30-gallon barrels, 
and 15-gallon half-barrels. 

165. Q. What is the best iraij to take care of new hulk 
kraut f 

A. When the package is received, place it on end 
and withdraw the plug. If this is not done, the preSvSure 
of fermentation will push the staves and heads out of 
shape. Cover the kraut with fresh brine (five ounces of 
salt for each gallon of water). Do this at least three 
times every week. When the package is opened to be 
retailed, place a heavy weight upon the kraut, so that 
it will be kept constantly covered with brine. Do not 
use metal fork, measure, or weights. 

Preserves 

166. Q. Hoiu much fruit mnist preserves contain in order 
to he legally labeled "preserves" ? 

A. All articles labeled "preserves" must contain at 
least 45 per cent of fruit; the remaining 55 per cent 
must be sugar. 

167. Q. Wliat is the required proportion of fruit and 
sugar in jam and marmalade? 

A. The same as in preserves: 45 per cent of fruit 
and 55 per cent of sugar. 

168. Q. What is the difference between preserve and 
jam? 

A. So far as the contents is concerned, there is no 
difference between the two. The word "jam", however, 
implies that the fruit has been cooked to a somewhat 
pulpy consistency, that no effort has been made to pre- 
serve the fruit whole. 

169. Q. How does marmalade differ from preserves? 
A. Marmalade is preserve made from thinly sliced 

rind fruits, such as oranges, grape fruit, figs, etc., and 
including all or a part of the rind. 



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40 Preserves — Cont'd 

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170. Q. Where does marmalade derive its name from? 
A. From "marmelo," which is the Portuguese word 

for quince. It was from the quince that marniahide was 
first made. 

171. Q. What Mud of_ jeUj/ is the Bar-le-Duc jelh/? 

A. Jell_y made in the town Bar-le-Duc, France, 
from currants, the seeds of which have heen removed. 
The specialty of this jelly is that the berries remain 
whole. This is accomplished by using much more sugar 
than is used in making ordinary jelly, thus requiring 
])oiling for only a short time. Similar jolly is not l)eing 
produced in this country, because the clioap female help 
required to remove the seeds is not available bore. The 
cost would be mucli greater if the jelly was nuide in this 
country. 

Salt Fish 

172. Q. What are anchovies? 

A. The anchovy is a very small fish of the herring 
family, growing to about 6 inches in length. It is found 
in European waters, mainly in the Mediterranean around 
Italy, and is used chiefly as a relish. It is also potted 
and used in the form of paste and table sauces. 

173. Q. What are ciscoes? 

A. "Cisco" is the name the Indians gave to several 
varieties of fish found in the Great Lakes, commonly 
known as lake herring, bloater, cisco, long-jaw. 

174. Q. Why is George's codfish called so? 

A. Because it is caught in the vicinity of what 
are known as George's Banks, a fishing ground about 
100 miles off the coast of Maine. 

175. Q. What is meant hi/ "boneless" codfish and "ab- 
solutely boneless" codfish? 

A. "Boneless" signifies that only the big bones 
have been taken out, while "absolutely boneless" means 
that all of the bones, large and small, have been taken 
out. 

176. Q. What are codfish "tablets"? 

A. Strips of boneless codfish, cut 6 inches long, 3 
inches wide, and about 1:^ inches thick. Tlie tablets are 
usually made up of two or three pieces and come in 1-lb. 
boxes, packed 12 or 24 in a case. 

177. Q. What are codfish "strips'? 

A. Skinned codfish, usually the whole fish, made 



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Salt Fish — Cont'd 41 

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up in a roll, and varrying in weight from 2 to 4 pounds. 

178. Q. What are those red specls that are sometimes 
found on salt codfish? 

A. Such red specks are signs of deterioration. They 
should be trimmed off to prevent their spreading. Unless 
such codfish can be sold in a short time, it may be placed 
in a heavy salt brine in a jar or keg. This will prevent 
furtlier discoloration. 

179. Q. What are codfish "middles"? 

A. The center part of the fish — the thickest and 
choicest part. Come packed in 40-lb. boxes. 

180. Q. What are ''fish halls'? 

A. These are made from fresh haddock, mixed 
with potato flour and other cereals. Come put up in 
tins with fish bouillon. Used largely by the Scandina- 
vian people. Usually eaten after being heated in the 
can. Can also be fried or baked. Each ball weighs 
about one ounce. There are 15 or 16 balls in a one- 
pound can. 

181. Q. What is meant hij "bloater"? 

A. In the fish trade "bloater" has two meanings: 
it refers (1) to large, fat mackerel, and (2) to large, 
fat, smoked herring. 

182. Q. What is Finnan Haddic? 

A. A lightly salted and smoked haddock, with the 
head off. It is split open the entire length, and part of 
the backbone removed. (The word "Finnan" is a cor- 
rupt spelling of Findon, a fishing village near Aberdeen, 
Scotland, and was originally applied to the haddock 
cured at that place.) 

183. Q. What is meant by 2/v herring? 

A. Small Norwegian herring, running from 650 
to 700 to a 220-lb. barrel (100 kilo). 

184. Q. What is meant by 4A' herring? 

A. This is the trade term for Norwegian herring 
that run from 400 to 450 to a 220-lb. barrel (100 kilo). 

185. Q. What is rolled mopse? 

A. This is the trade name for herring that has 
been split in halves, boned, spiced, rolled around a piece 
of pickle, and held' together with toothpicks. 

186. Q. What is meant by "marinated" herring? 

A. Herring, pickled in white vinegar with slices of 
lemons and onions and spiced with bay leaves, whole 
allspice, whole black pepper, whole mustard seed, whole 



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42 Salt Fish — Cont'd 

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cloves, and sometimes with small Japanese peppers. 

187. Q. What is meant hij ISforway Melt and Roe? 

A. Norway herring, in such physical condition that 
it shows the sex of the fish. The melt is the male, and 
the roe is the female. 

188. Q. How do the Holland herring come packed? 
A. In 90-kilo and 100-kilo barrels, in ^-barrels, 

^-barrels, and in kegs. As a kilo is about 2 1/5 pounds, 
a 100-kilo barrel would weigh about 220 pounds, or 
nearly 20 pounds more than the 90-kilo barrel. The 
standard keg contains about 5 kilos, or 11 pounds. 

189. Q. What is meant hi/ "milcher" when referring to 
h erring ? 

A. The male fish. 

190. Q. What is meant hi/ "honeless" herring? 

A. A small sized lierring (the same kind of fish 
from which domestic sardines are prepared), salted and 
smoked, after which it is skinned and boned. 

191. Q. What is meant by "scaled" herring? 

A. The same fish used in preparing the "boneless," 
except that it is scaled, and not skinned and boned. 

192. Q. What is considered the best macl:erel? 

A. The fall-caught Norway mackerel. They are 
fat, white, and of excellent quality. The meat is white, 
because care is taken to soak out all of the blood before 
salting. The Gloucester Fat Shore mackerel, caught off 
the New England coast, are fat and of very fine quality, 
but they do not have the white color of the Norway fish, 
because the American fishermen catch them in large 
quantities, and cannot take the time to soak out all of 
the blood. 

193. Q What is meant hy "fall-caught'' "summer- 
caught," and "s/yring-caught" maclcerel? 

A. The fall-caught mackerel are in the very best 
physical condition ; the summer-caught are fish that are 
beginning to mature ; the spring-caught are fish usually 
in poor physical condition. 

194. Q. What are menominees? 

A. Fresh water fish, of the whitefish species. They 
weigh from 9 to 12 ounces. 

195. Q. What is stockfish? 

A. Stockfish refers to any of several varieties of 
fi.sh, cured in Norway and in Alaska. The fish is dried 
and cured, without the aid of salt or other preservatives. 



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Salt Fish — Cont'd 43 

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Stockfish is used almost exclusively by the Scandinavian 
people, and is called by them "Swedish turkey". Makes 
a very delicious dish. 

196. Q. What is M fish f 

A. This is stockfish that has been soaked and is 
ready for cooking. The hard, dried stockfish is soaked 
for three or four days in a preparation of lye water, 
after which it is placed in fresh water. For shipment it 
is taken out of the water and packed in wooden boxes. 
Upon receiving it, the grocer should again place it in 
fresh water. 

197. Q. What is meant by "kippered" when used in 
connection with herring or other fishf 

A. The word "Kippered" is of Scotch origin and 
refers to fish that has been split, salted, and smoked. 

198. Q. What causes "rusty" fishj and what can be 
done to prevent fish from becoming "rusty"? 

A. The rusty appearance of fish is caused by its 
having come in contact with the brownish scum that 
forms on the surface of the brine, and which is the fat 
from the fish. To prevent the fish from getting stained, 
it should be kept well beneath the brine at all times, 
and the scum should always be promptly removed. 
Spices 

199. Q. What kind of spice is the allspice? 

A. Allspice is the dried fruit of a small tree, called 
the pimento, growing in the West Indies. It is of the 
size of a small pea, and is similar in appearance to whole 
black pepper. It is called allspice because it resembles 
in fl^avor somewhat a mixture of cloves, cinnamon, and 
nutmeg. 

200. Q. What are the bay leaves used for? 

A. For flavoring of soups, stews, etc., and in spic- 
ing pickles and fi.sh. 

201. Q. How does the cinnamon grow? 

A. Cinnamon is the inner bark of a small ever- 
green tree, growing in Ceylon, Java, the West Indies, 
Egypt, and Brazil. The bark is very thin and smooth, 
and has a light brown color. The taste is sweet and 
pleasing, and the flavor mild and very fragrant. The 
best cinnamon comes from Ceylon. 

202. Q. What is casstaf 

A. Cassia is a spice so identical to cinnamon, that 



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44 Spices — Cont'd 

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even experts cannot tell the (litrerenoe between the two 
"when in the ground form. The bark of the cassia is 
much thicker than that of the cinnamon. The cassia 
has a decidedly pungent taste and a much stronger flavor 
than the cinnamon. 

203. Q. W'haf is cream of tartar made from? 

A. Cream of tartar is made from the pinkish sedi- 
ments (tartar) found at the bottom of casks containing 
wine. The tartar is gathered from the cask, boiled with 
water, refined, and ground, in which condition it is 
known as cream of tartar. It has an acid taste, and is 
used chiefly in the preparation of baking powder. 

204. Q. Row is the hJarl- pepper obtained? 

A. Black pepper is the dried, immature berry of a 
climl)ing shrub growing in the tropics. The ground 
l)laek pepper is obtained by grinding the entire berry — 
black coating and all. 

205. Q. How is the ivhite pepper obtained? 

A. White pepper is obtained by grinding the ma- 
ture black pepper berries, after the outer black coating 
of the berries has been removed. 

206. Q. What is curry powder? 

A. A seasoning originally used in India. It con- 
sists of turmeric, black pepper, cayenne pep2>er, corian- 
der seed, ginger, and a number of other ingredients. Its 
composition varies with difl'erent manufacturers; spices 
are added or omitted, according to the locality. ("Curry" 
is the Hindu Avord for stew.) 

207. Q. How do cloves grow? 

A. Cloves are the dried flower buds of the clove 
tree, Avhich grows on the islands of the tropics. It is a 
bushy tree with a cone-shaped appearance, and averages 
from twelve to twenty feet in height. The buds are 
picked by hand, then spread out on mats to dry, or else 
dried over a slow fire. The best cloves come from the 
Penang Island, in the Mialaysian Archipelago. 

^8. Q. How does ginger grow? 

A. Ginger is the underground stem or rhisome of 
the ginger plant, which grows in China, Jamaica, the 
West Indies, Africa, Japan, and tropical America. It 
is the only spice obtained from the roots of a plant. 

209. Q. How do the nutmegs grow? 

A. The nutmeg is the kernel of the seed of an 
evergreen tropical tree that looks like a pear tree, and 



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Spices — Cont'd 4^ 

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grows to a heiglit of about 50 feet. The fruit is of 
about the size of a hirge peach, wliich, Avhen ripe, splits 

Nutmeg AND Mace —The Way They Grow 







The Ripe Fruit 



SectionalView 



Mace 



Nutmeg 



open and exposes the red blood covering (the spice 
"mace") of the seed, within the shell of which seed is 
the nutmeg. 

210. Q. How does mace grow ? 

A. As explained in the preceding answer, mace 
is the red blood covering of the seed, within which is 
found the nutmeg. When fresh, the mace is blood red 
and rather fleshy, but turns yellow when dried out. 

211. Q. What is marjoram? 

A. A herb, the dried leaves of which are used for 
spicing soups, dressings, etc. 

212. Q. What is paprika made from? 

A. From large red peppers, with a mildly pungent 
sweet flavor. The Spanish paprika is milder than the 
Hungarian. The Hungarian paprika has a characteristic 
pungency and flavor. 

213. Q. What is the common red pepper made from? 
A. From Japanese or Bombassa chili peppers, 

which are small and very hot. 

214. Q. How does sage grow? 

A. This is a shrub about two feet high, belonging 
to the mint family. It grows wild in many parts of 
southern Europe and in some parts of this country, but 
it is also cultivated as a garden plant. 

Sugar 

215. Q. How is maple sugar produced? 
A. By evaporating the maple sap. 

216. Q. Whij do some powdered sugars contain starch? 
A. Powdered sugars which contain starch (the 

■usual amount is 3 per cent) are intended for use in 
making icings. Such sugar works up into a smoother 



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46 Sugar — Cont'd 

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icing than ordinary powdered sugar. The addition of 
the starch also keeps the sugar from getting hard and 
lumpy, 

217. Q. What is the difference between the "Bar Pow- 
dered," "XXXX Powdered," "Icing Poivdered," and 
"Standard Powdered^' sugars? 

A. The "Bar Powdered," also known as "Dessert 
Powdered," sugar is a coarse powdered sugar, used chiefly 
in iced tea and lemonade, and on fresh fruits and berries. 
The "XXXiX Powdered" is a very finely pulverized 
sugar, and is used in baking, and in making icings and 
frostings. The "Icing Powdered" is the same as "XXXX 
Powdered," except that it contains about 3 per cent 
starch. The "Standard Powdered" is a mixture of fine 
and coarse powdered, and is used by bakers for sprinkling 
on bakery goods. 

Syrups and Molasses 

218. Q. What is glucose? 

A. Syrup made from starch. 

219. Q. }'V\}iat kind of syrup is the sorghum syrup? 

A. Sorghum syrup is produced by boiling the juice 
obtained by crushing the sorghum cane. 

220. Q. What is the difference Jjetween sugar cane syrup 
and sugar syrup f 

A. Sugar cane syrup is made by the evaporation 
of the juice of the sugar cane, while sugar syrup is made 
by dissolving sugar in water, then boiling this down to 
the consistency of syrup. 

221. Q. What is meant hy "Roch Candy" syrup? 

A. The rock candy syrup is a by-product in the 
manufacture of rock candy, which is made by melting 
granulated sugar then crystallizing the syrup produced. 
The sugar is placed in square cans, which have perfora- 
tions on the sides large enough for a thread to go 
through. A large number of threads cross the can from 
one side to the other. The cans with the sugar in them 
are placed in a hot room with a very high temperature, 
which melts the sugar and causes the syrup to crystallize. 
The crystallized syrup clings to the threads and to the 
sides of the can and forms what are termed as "string" 
rock candy and "lump" rock candy. When the product 
is finished, there is always some syrup remaining in the 



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Syrups and Molasses — Cont'd 



47 



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can. It is this imcrystallized sj'rup that is known as 
Kock Candy syrup. 

222. Q. How is molasses produced? 

A. Molasses is a by-product in the manufacture 
of sugar. The juice obtained by crushing the sugar cane 
is boiled until it sugars, but part of it will not. This 
semi-fluid mass is placed in double-jacketed centrifugal 
pans. The inner jacket is made of fine wire and re- 
volves rapidl}^ throwing the molasses out against the 
outer jacket, which is solid, and the molasses is carried 
through it to a tank. The sugar in this way is dried 
quickly and remains within the inner jacket. This is 
the process of separating the molasses from the sugar. 
Molasses from the first boiling is the highest grade in 
richness and in color. Sometimes it is reboiled and put 
through the same process the second time, and perhaps 
the third. Each boiling makes the molasses heavier in 
body, darker in color, and stronger in flavor, and, of 
course, inferior in grade. 

223. Q. How many gallons of molasses are there to a 



224. 



barrel ? 
A. 

Q. 

barrel ? 
A. 



Between 4.5 and 55 gallons; the number varies. 
How many gallons of syrup are there to a 

The number varies between 45 and 55 gallons, 
as in the case of molasses. 

Tea 

225. Q. How does tea grow? 

A. The tea plant is an evergreen bush, growing 
about 4 feet high, its growth being 
limited bv frequent prunings. 

226. Q. How many hinds of tea are 
there? 

A. Three kinds: (1) Green, or 
Unfermented; (2) Black, or Fer- 
mented; (3) Oolong, or Semi-Fer- 
mented. All of these teas can be 
produced from leaf picked from the 
same bush. 

227. Q. How is the green tea pro- 
duced? 

A. Just as soon as the leaf is 
picked, it is steamed to make it soft Tea Branches 




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48 Tea — Cont'd 

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and plial)le, then it is rolled and fired in pans or 
baskets over a charcoal fire. The leaf retains its natural 
green color through the entire process. 

228. Q. IIoiv are the hlacl; teas produced? 

A. Black teas are produced by a process of fer- 
mentation, which is brought about by spreading the 
green leaf on trays made of canvas saturated with water. 
These trays are piled in a hot room for three or four 
hours. The evaporation of the water causes the leaf to 
cliange from a natural green to a copper color. The leaf 
is then rolled and fired at a high temperature, wliich 
turns it black. 

229. Q. How are the Oolong' teas produced? 

A. The Oolong teas are semi-fermented teas and 
are produced on the Island of Formosa, just off the 
coast of China. They are produced in the same way as 
the black tea, except that they are fired when the leaves 
are only about half fermented. 

230. Q. Tloir many varlelies of f/reen teas are there? 
A. There are two main divisions: Japan Green 

teas and China Green teas. Japan produces Basket 
Fired Green teas and Pan Fired Green teas. The green 
teas produced in China are: Gun])owders, Imperials, ami 
Young Hysons. 

231. ■(). What is the dijjerein-e helveen the Basl-el I'ired 
and 11} Pan Fired Japan teas? 

.1. Tlic Basket Fired tea is iikkU' I'l-oui h>i!g l(>avcs, 
fired in wicker baskets over charcoal fires. The leaves 
are placed in the baskets about 8 inches deep and are 
turned by hand in order to prevent as mucli as })ossiI)le 
tlie breaking up of the leaf. 

The Pan Fired teas are made fi-om suialler sized 
leaves, fired in pans, and turned over by machinery. 

232. Q. How niawj/ crops of Japan teas are there? 

A. Three crops. The first crop is picked during 
tlic last week of April and the first ten days of May. 
The second crop is picked during the last two weeks of 
May. The third crop is picked during June and July. 
The first crop tea is of the highest grade. 

233. Q. What is tlie difference between the Gunpowder, 
Iinperial, and Young Hyson teas? 

A. These three are practically the same tea, the 
difference being only in the shape of the leaf. After the 



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Tea — Cont'd 49 

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leaves are rolled they are run through sieves of different 
sized meshes. The small round rolls are Gunpowder; 
the large round rolls are Imperial; the long rolls are 
Young Hyson. 

234. Q. What is meant hy "Moyunes" and "Pingsueys" 
when referring to China green teas? 

A. Green teas produced in Forth China are called 
Moyunes; those produced in South China are known as 
Pingsueys. 

235. Q. What is meant hy "Hoochows" when referring 
to China green teas? 

A. Hoochows are first crop green teas, produced 
in either North or South China. 

236. Q. How many varieties of Blach teas are there? 

A . There are two main divisions : Black teas pro- 
duced in China and Black teas produced in India and 
Ceylon, and in Java. 

The Black teas produced in China are called Eng- 
lish Breakfast or Congou teas. Those produced in South 
China are superior in style but inferior in the cup to 
the teas produced in North China. The North China 
black teas are known as Keemungs and the South China 
black teas as Paklums. 

The Black teas produced in India and Ceylon and 
in Java come in three grades: (1) Orange Pekoe; (2) 
Pekoe; and (3) Pekoe Souschoung. The Orange Pekoe 
is the smallest leaf, picked at the tip of the branch. The 
Pekoe is the next in size, and the Pekoe Souschoung is 
the large, coarse leaf, known as Government Standard. 
The darker the leaf in the cup, the poorer the grade. 

237. Q. What hind of teas are the Java teas? 

A. These teas are grown on the Island of Java and 
are very similar to the Ceylon and India teas. 

238. Q. What are the usual sizes of original packages 
in which the several varieties of bulk teas come packed? 

A. 
Basket Fired Japan — 70-lb. | chests (85 lbs. gross). 
Pan Fired Japan — 80-lb. ^ chests (95 lbs. gross). 
Gunpowder (Pingsueys) — 50-lb. | chests (60 lbs. gross). 
Gunpowder (Hoochows) — 70-lb. | chests (90 lbs. gross.) 
Imperial ( Pingsueys )^^5-lb. -J chests (55 lbs. gross). 
Imperial (Hoochows)— 60 to 70-lb. i chests (90 to 
100 lbs. gross). 
Young Hysons — lO-lb. i chests (50 lbs. gross). 



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50 Tea— Cont'd 

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Young Hysons — 70-lb. ^ chests (90 lbs. gross). 

English Breakfast — 60-lb. -J chests (85 lbs. gross). 

Ceylons — Net weight varies from 50 lbs. to 100 lbs. 

Javas— 85 to 95-lb. 1 chests (100 to 110 lbs. gross). 

Oolong — 20-lb. ^ chests (30 lbs. gross). 

Oolong — 40-lb. I chests (55 lbs. gross). 

Dust and Nibs — 80-lb. ^ chests (55 lbs. gross). 

239. Q. ^Y]lat variety or varieties of tea are best adapted 
for icing purposes? 

A. As a rule, the Ceylon and India teas are the 
best for making iced tea. Some houses have special iced 
tea blends. 

240. Q. Are there anij artificially colored teas on the 
marl^et ? 

A. It can be positively stated that no artificially 
colored teas come into this country. Samples from all 
shipments arriving at the various ports are carefully 
examined by expert Government examiners, who see to 
it that no shipments of impure tea are admitted. 
341. Q. What is the best way to mahe good tea? 

A. Scald out a crockery tea-pot, and while it is 
still warm put in the tea. Pour on freshly boiled water 
that has been brought to a quick boil. Allow the brew 
to stand from five to seven minutes — not longer. Then 
use. 

If iced tea is desired, the tea should be poured off 
to cool at the end of the five or seven minutes. Never 
allow the tea to cool with the leaves in. 

How to Make Brine 

242. Q. How should brine for hraut be prepared? 

A. Use five ounces of salt for each gallon of water. 

243. Q. How should brine for sour pickles be prepared? 
A. If there is a small shortage of liquor, replenish 

by using white distilled vinegar of ordinary table 
strength. When there is considerable shortage, use 
diluted distilled vinegar in the proportion of one gallon 
of water to each four gallons of vinegar. Mix thoroughly 
before pouring over pickles. 

244. Q. How should brine for sweet piclcles be prepared? 
A. Draw off a part or all of the remaining liquor 

and mix it thoroughly with distilled vinegar. In case 
the shortage is considerable, dilute the vinegar with one- 



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How to Make Brine — Cont'd (;i 

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fourth part of water, using about three or four pounds of 
granulated sugar for each gallon of liquor to be added. 

245. Q. How should brine for dill picTcles be prepared? 
A. Use eight ounces of salt to one gallon of water. 

246. Q. How should brine for salt fish be prepared? 
A. Use two pounds of coarse salt, not rock salt, to 

every gallon of pure water. Dissolve thoroughly in a 
separate receptacle before pouring on the fish. 

247. Q. Hoio should brine for spiced fish be prepared? 
A . Make a light vinegar brine by using one measure 

of white pickling vinegar to every four measures of water. 

248. Q. How should brine for olives be prepared? 

A . Use 12 ounces of the best salt to each gallon of 
pure water — filtered, if possible. In warm weather, you 
may use 14 ounces of salt to each gallon of water. Allow 
the salt to dissolve thoroughly before placing on the 
olives. Do not, under any circumstances, use a metal 
utensil in the preparation of brine for olives. (It is better 
not to use metal utensils in the preparation of any kind 
of brine.) 

Brooms 

249. Q. How are brooms judged? 

A. By the fineness of the texture, freedom from 
seeds and stalks, and by the flexibility of the broom. 

250. Q. What is meant by 16-inch, 15-inch, 14:^-inch 
brooms? 

A. These refer to the length of the corn from the 
handle down. 

251. Q. What is meant by 26-lb., 25-lb., etc., brooms? 
A. The total weight per dozen. 

Paper Bags and Wrapping Paper 

252. Q. How many of the common paper bags are there 
in a bundle? 

A. Five hundred. 

253. Q. HoiD many sizes of common paper bags are 
there? 

A. Seventeen sizes: No. ^, No. i, No. 1, No. 2, 
No. 3, No. 4, No. 5, No. 6, No. 8, No. lO", No. 12, No. 14, 
No. 16, No. 20, No. 25, No. 30, No. 35. 

254. Q. HoiD many sizes of sugar paper bags are there ? 
A. Ten sizes': 2-lb., 4-lb., 5-lb., 6-lb., 8-lb., 10-lb., 



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52 Paper Bags and Wrapping Paper — Cont'd 

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14-lb., 16-lb., 20-lb., and 25-lb. The first five are packed 
500 in a package, and the last five 250 in a package. 

255. Q. What are the most common sizes of wrapping 
paper used in grocery stores? 

A. In roils: 12, 15, 18, 20, 24, 30, and 36 inches 
wide. In sheets: 12x18, 15x20, 18x24, 20x30, 24x36, 
30x40. 

Vinegar 

256. Q. What is malt vinegar made from, and what is it 
used for? 

A. Malt vinegar is usually made by fermenting 
barley malt, and sometimes by fermenting the malt of 
other cereals. It is considered the best vinegar to use 
for pickling purposes. 

257. Q. What is the White Distilled vinegar made from? 
A. From diluted distilled alcohol. 

258. Q. What is meant by "^0-grain", ''4:5- grain", etc., 
vinegar ? 

A. To say that a vinegar is "40-grain" is the same 
as saying that it is 4 per cent acetic acid strength. 
Similarly, '^45-grain" would mean 4^ per cent, and 
"50-grain" would mean 5 per cent. The use of the terms 
"40-grain", "45-grain", etc., comes about because these 
figures represent the amounts of alkali required to neu- 
tralize the acetic acid of the vinegar. A 40-grain vinegar 
requires just 40 grains of alkali to entirely neutralize 
the acid. 

259. Q. How strong must a vinegar he that is to he 
used for picMing purposes? 

A. Vinegar for pickling purposes must be at least 
45 grains strong. 

260. Q. How many gallons of vinegar are there to a 
barrel? 

A. Usually about 45 gallons. 

Green Fruits 

261. Q. What are the different grape fruit sizes? 

A. The common sizes are: 28s, 36s, 46s, 54s, 64s, 
80s, 96s. 

262. Q. What is the average number of lemons to a case? 
A. The common sizes average about 300 lemons 

to the case. (The gross weight of the case is around 
85 pounds.) 



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Green Fruits — Cont'd 53 

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263. Q. 'What are the different orange sizes f 

A. The common sizes are: 125s, 150s, 175s, 200s. 
(Oranges average about 75 pounds gross to the case.) 

264. Q. How do the cranherries groiv? 

A. On a slender, creeping plant with short stems, 
four inches to one foot long. The cranberry plant grows 
in marshy ground and is native to a narrow belt of 
country along the Atlantic coast from Maine to New 
Jersey. It is also cultivated in Michigan, Wisconsin, 
Minnesota, and a few other parts of the country. 

The fruit of the cranberry is borne on short, up- 
right shoots of the previous season's growth, and is har- 
vested by means of a cranberry rake, which is operated 
by being forced through the branches, thus pulling off the 
fruit. 

265. Q. What are the best Icnown varieties of cranber- 
ries ? 

A. The Early Black, with a bell-shaped form; the 
Early Eed, with spherical form; and the Howe, with an 
oblong form. 

266. Q. How many quarts of cranherries are there to a 
harrel? 

A. About one hundred. 

267. Q. What are lingon herries, and what are they 
used for? 

A. The lingon berries are somewhat similar to 
the cranberries, and are used for the same purposes as 
the cranberries. They are used almost entirely by the 
Scandinavian people during the holiday season. The 
lingon berries grow in Nova Scotia and Newfoundland, 
and come packed in barrels with water, as they spoil 
easily if not kept in water. 

268. Q. What is Tcumquai? 

A. A small, thin-skinned, oblong-shaped orange, 
about the size of a jumbo pecan. Has no seeds. Used 
largely in making preserves. The kumquat tree is native 
to China and Japan, but is now cultivated in many places, 
especially in Florida, Southern Texas, and Louisiana. 

Miscellaneous 

269. Q. What are artichoTces? 

A. These are the thick, fleshy parts ("bottoms") 
of the immature flower of the artichoke plant, which is a 



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54 Miscellaneous — Cont'd 

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thistle-like evergreen plant, about three or four feet 
high. The flowers are gathered before they expand, and 
the 'Hbottoms" are boiled in salted water and then canned. 
They are usually served with cream dressing or melted 
butter. In Europe they are often eaten raw as salad. 

270. Q. What are Brussels Sprouts? 

A. The Brussels sprout is in reality a miniature 
cabbage, about an inch in diameter. The sprouts are 
attached to the long stalks of the plant. The uses of 
Brussels sprouts are similar to those of cabbage, but 
the sprouts are considered to be of superior flavor. They 
are called "Brussels" because they were originally cul- 
tivated in Belgium. 

271. Q. What are capers, and what are they used for? 
A. Capers are the pickled flower buds of the caper 

shrub, which is cultivated as a garden plant in the coun- 
tries of Southern Europe. The buds, which are of the size 
of small peas, are first dried, then put up in strong 
vinegar. They are usually sold in green bottles, and are 
used in fine cooking for making sauce for meats. 

272. Q. What is the meaning of "Avoirdupois", which 
word appears on some labels in connection with the 
iueight of the contents? 

A. "Avoirdupois" is the name of the ordinary 
system of weights of the United States and Great Britain. 
It is used for weighing all articles except drugs, gold, 
silver, and precious stones. To say that a jar of honey, 
for instance, weighs 12^ ounces avoirdupois means that 
the contents weighs 12| ounces, as distinguished from 
liquid ounces. "Avoirdupois" is a compound French 
word and means "goods of weight". 

273. Q. What are marrons? 

A. Preserved or candied chestnut meats. Used 
in making fruit salads, and various fancy desserts. 

274. Q. Does peanut butter that is put up in air-tight 
packages remain in good condition indefinitely? 

A. High quality peanut butter will retain its 
sweet flavor for many months when packed in air-tight 
receptacles. Of course, in time some of the oil will 
gather at the top, but it can be mixed together with 
the peanut butter upon opening of the package. 

275. Q. What are truffles? 

A. The trufife is a species of fungi, growing under 



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Miscellaneous — Cont'd 55 

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the ground. It varies in size from that of a plum to 
that of a medium sized potato, and has no roots, nor 
stalk, nor any other parts. The outside is black and 
warty, while the inside is dark brown and is pervaded 
by a network of threads. The truffle is found almost 
entirely in France. As there is no growth above the 
ground, trained hogs and dogs are used in locating the 
truffle beds. The truffle has an aromatic flavor and a 
piquant taste, and is used for seasoning and garnishing. 

276. Q. What is meant by "crystoillized" ginger, and 
what is this ginger used for? 

A. Crystallized, or candied, ginger is preserved 
ginger that has been dried. Like the preserved ginger, 
it is used for after-dinner desserts, as an aid to diges- 
tion. 

277. Q. What is chicory made from? 

A. From the roots of a plant, similar to the beet 
plant. The roots are kiln-dried, cut into small pieces, 
roasted in a coffee roaster, and then ground. It resembles 
ground roasted coffee, and is used as an addition to 
coffee. 

278. Q. What is yeast made from? 

A. The familiar cake of compressed yeast is com- 
posed of millions of round cells, so small that four 
thousand of them, placed side by side, measure only an 
inch. Each cell is a plant by itself, capable of inde- 
pendent existence and endowed with the power of repro- 
duction. The yeast is usually obtained by placing 
selected yeast cells in a mixture of corn, rye, barley 
malt, and water. The yeast cells reproduce themselves 
by budding, and multiply astonishingly fast in warm 
temperature. 

279. Q. What is turmeric? 

A. Turmeric is the yellow root of a plant similar 
to the ginger plant. The yellow color extracted from the 
root is used in coloring some prepared mustards and 
other condiments, and is also used as dyestuff. 

280. Q. What is boiled cider used for? 

A. Chiefly in making mince meat. It is also used 
in making plum pudding and some cakes. 

281. Q. What does "chili con came" mean? 

A. This is the Mexican name of a Mtexican dish. 
Translated literally, it means "peppers with meat". 



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56 Miscellaneous — Cont'd 

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282. Q. What is lime juice used for? 

A. For practically the same purposes as lemon 
juice. 

283. Q. What is water glass ^ and what is it used for? 
A. This is the commercial name for a concentrated 

solution of sodium silicate. It is colorless and usually 
comes put up in quart tins. Wlater glass is used for 
preserving eggs. One quart of it mixed with 9 quarts 
of water that has been boiled and cooled, is sufficient to 
preserve 15 dozen eggs. At least two inches of the solu- 
tion should be allowed to cover the eggs at all times. 

284. Q. What is soda, hi-carh, and what is it used for? 
A. This is the abbreviated name for Bicarbonate 

of Sodium, a baking soda. 

285. Q. What is saleratus, and what is it used for? 

A. This is the trade name for potassium salt, a 
soda used in baking. 

286. Q. How many sizes of common lamp chimneys are 
there? 

A. Two sizes: No. 1, which is 2| inches wide at 
the bottom, and No. 2 which is 2| inches wide at the 
bottom. 

287. Q. How many sizes of common lamp wicks are 
there? 

A. Size No. — f inch wide; size No. 1 — f inch; 
size No. 2 — 1 inch; size No. 3 — 1^ inches wide. 

288. Q. What is ammonia made from? 

A. The common liquid ammonia is water satur- 
ated with a gas, consisting of nitrogen and hydrogen, 

289. Q. What is paraffine made from? 

A. Paraffine is a by-product in the refining of 
petroleum. 

290. Q. How many feet are there in a pound of ordi- 
nary 4i-ply cotton twine? 

A. Approximately 5,280 feet. 

291. Q. What is the minimum amount of butter fat 
required hy the Government in evaporated milk? 

A. Evaporated milk must contain not le«!s than 7.8 
per cent of butter fat. 

292. Q. How much sugar does the sweetened condensed 
milk contain? 

A. About 40 per cent. 

293. Q. What are the different grades of sliced dried 
beef? 



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Miscellaneous — Cont'd 57 

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A. There are two general grades, known as "out- 
sides" and "insides". The "outsides" are much inferior, 
being tough and stringy, and containing fat and gristle. 
The "insides" are tender and free from fat. 

294. Q. Hoiv are the Maraschino style cherries pro- 
duced? 

A. They are prepared from Eoyal Anne cherries, 
picked before they are fully ripe. The cherries are 
pitted, then cooked in sugar syrup, after which they are 
colored and then flavored with imitation maraschino 
liqueur. (These cherries derive their name from the 
Marasca cherry, which grows in Dalmatia, from which 
the original Maraschino liqueur was distilled.) 

295. Q. How is catsup made? 

A. 'After the tomatoes have been inspected for 
ripeness and soundness, they are dumped into the 
"scalder" where they are thoroughly washed by being 
run through a steady stream of hot water. They are then 
crushed, and the seeds and skins removed by forcing the 
pulp and juice through a fine sieve. Spices, sugar, and 
vinegar are added, and the pulp boiled down to the 
desired consistency. 

296. Q. What is arrow-root made from and what is it 
used -for? 

A. Arrow-root is the starch obtained from the 
roots of a small tropical plant of that name. It is a 
verv finely powdered article, and is used chiefly in pre- 
parina: foods for children and invalids. 

297. 0. What is the test way to take care of huTk sweet 
cider ? 

A. Just as soon as the kesr or cask is received, a 
small vent hole should be bored in the top in order to 
let out the erases. This hole should be stopped with 
a wooden plusr, which should be removed for a short 
while every day or two in order to nermit the ?ases 
that have accumulated to escape. If these precautions 
are not taken, the pressure of the o-asps is apt to push 
out the staves and cause a leak, or the flavor of the cider 
mav be materiallv impaired and fermentation take place. 

Cider must alwavs be stored in a cool place, fullv 
■protected at all times from the direct ravs of the sun. 

298. Q. TAhv is the canned plum pudding called so when 
if contains no plums? 

A. The real article, originally made in England, 



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58 Miscellaneous — Cont'd 

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was made with plums, and while in this country we have 
substituted raisins and citron for plums, this dessert 
is still known by the old name. 

299. Q. Why are the Saratoga potato chips called so? 
A. Because they were first introduced by a chef 

at a hotel near Saratoga, N", Y. 

300. Q. What are "Pates de Fois Oras" f 

A. Potted goose livers, prepared with truffles. 
They are usually put up in small, fancy earthenware 
pots, and are very much prized by epicures. Imported 
from France. 

301. Q. How is the common table salt ohfained? 

A. The common table salt is obtained from de- 
posits of rock salt found beneath the surface of the 
earth. This salt is brought up to the surface either by 
mining or by forcing water through pipes down to 
where the deposits are, dissolving the salt, then pump- 
ing up and evaporating the brine. The water method 
is the one commonly used. 

A salt well is drilled like an oil well, and frequently 
reaches a depth of over 2,000 feet. Two pipes, one 
within the other, are lowered down to where the rock 
salt beds are; the outside pipe is about six inches wide 
and the inside pipe is about four inches wide. Pure 
water is forced down between the pipes and the brine 
is pumped up the inside pipe. 
The brine is heated to a high 
temperature, after which it is 
filtered and pumped into evapo- 
rators where the crystals arc 
formed. These crystals are then 
dried, sifted, and packed — 
ready for the market. 

302. Q. What is tapioca made 
from, and what are the dif- 
ferent forms in which it is 
sold? 

A. Tapioca is made from 
the tuberous roots of the cas- 
sava plant, a large shrub grow- 
ing in the West Indies, South 
America, Java, the Malay Pe- 
ninsula, and Florida. The roots Cassava Plant 
grow in clusters and are from g^ 




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Miscellaneous — Cont'd 59 

iiiiMiniiMiiiiiiiiniiiuiiiiiiii iiiiiiiiiiiiiiiiii I iiiiiiiiiii 1 null iiiiiiiiiiiiiiiiiiiiiiiiiii iiiiiiiiiiiiiiiiiiiiiiiiiiiii 

one to three inches thick and from one to four feet long. 
After they have been washed and stripped of their rind, 
they are grated down to a pulp. The natural juices are 
then exuded under strong pressure, and the starch that 
remains is baked, forming what is known as "Flake" 
tapioca. 

"Pearl" tapioca is produced by forcing the starch, 
before it is baked, through a sieve. The little pellets thus 
formed are dropped on a piece of cloth that is kept con- 
stantly agitated. These pellets are then heated on an 
iron plate to a high temperature. "Medium" and "Fine" 
tapioca are determined by the size of the sieve. The 
"Granulated" tapioca is obtained by grinding the 
"Flake." 

303. Q. How is malted milk mude? 

A. Mklted milk is made by combining whole milk 
with the liquid separated from a mash of ground barley 
malt and wheat flour. To this combination usually are 
added two or three chemicals to secure the full action 
of the malt extract upon the milk, after which the water 
is evaporated. 

304. Q. What is the difference between pasteurized milTc 
and sterilized milk? 

A. Pasteurized milk is milk that has been heated 
below boiling point, but sufficiently to kill most of the 
active organisms present, and immediately cooled to .50 
degrees Fahrenheit, or lower. 'Sterilized milk is milk 
that has been heated at the temperature of boiling water, 
or higher, for a length of time sufficient to kill all 
organisms present. 

305. Q. Why some beeswax is light in color and some 
is quite dark? 

A. A wax may be light or dark, depending upon 
whether the comb came from light-colored "cappings" 
or from old or brood combs, which are darker. The color 
of the honey also affects the color of the wax. The terms 
"light" and "dark" are relative, the color ranging from 
lemon yellow from the best cappings to nearly black. 

306. Q. Why are the sausages known as frankfurters 
called so? 

A. Because this style sausage was originally made 
at Frankfort, Germany. 

307. Q. W%at is saltpetre^ and what is it used forf 

A, Saltpetre is the trade name for nitrate of pota»- 



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60 Miscellaneous — Cont'd 

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siiim. Its chief use is in meat preserving; it helps to 
preserve the natural red color of meats. 

308. Q. What hind of grapes is the white grape juice 
made from? 

A. From Catawba white grapes. 

309. Q. What is meant hy the terms "6s," "8s'' etc., 
in referring to candles'? 

A. Formerly the terms 6s, 8s, 13s, etc., indicated 
the number of candles to a pound. While these terms 
are still being used, the weight of the candles is usually 
indicated immediately after ; as, for instance : "6s — 13- 
oz.," "8s— 14-oz.," etc. 

310. Q. What is meant hy flagolets, hy haricot verts, hy 
macedoines ? 

A. All three represent fancy canned vegetables, 
imported from France or Belgium. The flagolets are 
extra small lima beans ; the haricot verts are fancy string 
beans; the macedoines are fancy mixed vegetables. 

Holiday Items 

311. Q. What are the items that are in the greatest 
demand for Thanksgiving and the Christmas holidays? 

A. The following list includes most of the more 
important holiday items: 

Plum Pudding Preserved Figs 

Citron Peel Ginger, Crystallized 

Orange Peel Ginger, Preserved 

Lemon Peel Maraschino Cherries 

Cranberries, Evaporated Sage, Leaf 

Cranberries, Fresh Sage, Ground 

Pumpkins Olives, Green 

Pumpkin, Canned Olives, Pipe 

Mince Meat, Condensed Celery 

Mince Meat, Wet Poultry Seasoning 

Sweet Potatoes Chili Sauce 

Sweet Potatoes, Canned Pimientos 

Fruit Cake Salad Dressing 

Glace Cherries Sweet Pickles 

Glace Pineapple Sour Pickles 

Marrons Dill Pickles 

Currants, Bulk Spices 

Currants, in Pkgs. Extracts 

Dates, Bulk Baking Powder 



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Holiday Items — Cont'd 6i 

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Dates, in Packages Pastry Flour 

Seeded Eaisins, Bulk Mixed JSTuts 

Seeded Eaisins, in Pkgs. Almonds 

Seedless Eaisins, Bulk Peanuts 

Seedless Eaisins, in Pkgs. Filberts 

Cluster Eaisins Brazil ISTuts 

Loose Muscatel Eaisins Pecans 

Angelique Walnuts 

Layer Figs Shelled Almonds 

Natural Pulled Figs Shelled Brazils 

Washed Figs Shelled Filberts 

Bulk Figs Shelled Pecans 

Brick Figs Shelled Wlalnuts 

Jellies Shelled Peanuts 

Preserves Silver Polish 

Bar-le-Duc Jelly Candies 

Fruit Salad Mints 

Boiled Cider High-Grade Coffee 

Sweet Cider, Bulk High-Grade Tea 

Sweet Cider, Canned Fancy Canned Fruits 

Fancy Biscuits Fancy Canned Vegetables 

When to Expect New Goods 

312. Q. What are the different periods of the year when 
new goods of the various canned fruits may he expected? 

A. 

Apples November 

Apricots July 

Blackberries July 

Cherries July 

Gooseberries June 

Peaches September 

Pears, California August 

Pears, Eastern September 

Pineapple September 

Plums September 

Easpberries July 

Strawberries June 

313. Q. What are the different periods of the year when 
new goods of the various canned vegetables may he 
expected f 

A. 

Asparagus June 

Beans, Lima September 



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62 When to Expect N ew Goods — Cont'd 

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Beans, String September 

Corn October 

Peas June and July 

Pumpkin and Squash ]Si oven.bcr 

Sninacli March and September 

Tomatoes September 

314. Q, When may new pad- of salmon he expected on 
the marhet? 

A. 

Chinook July 

Sockeye ( Puget Sound ) July 

Eed Alaska September 

Cohoe October 

Pink October 

Chum December 

315. Q. When may ncir [utck of (una be expected on 
the marTcet? 

A. The latter part of July. 

316. Q. At what periods of the year may nevj goods 
of the variouJi dried fruits he expected on the marlcet? 

A. 

Apples November 

Apricots August 

Citron Peel April 

Currants October 

Dates November 

Figs September 

Peaches September 

Prunes Sentember 

Raisins October 

317. Q. At what periods of the year may new nuts of 
the several varieties he expected on the market f 

A. 

Almonds, California September 

Almonds, Imported October 

Brazil Nuts March 

Filberts November 

Peanuts November 

Pecans Novem.ber 

Walnuts November 

318. Q, At what periods of the year may new flour and 
other farinaceotis goods be expected on the market? 

A. 
Barlev September 



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When to Expect New Goods — Cont'd 63 

iiiiiiiiiiiiiiiiiiijiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii 

Beans, Dried October 

Buckwheat Flour October 

Cornraeal December 

Farina Ausfust 

Flour, Snring Wheat October and November 

Flour, Winter Wheat July 

Flour, Eye July 

Hominy August 

Oats August 

Peas, Dried October 

Rice September 

319. Q. When iiiny new crop teas he expected on the 
marl-et ? 

A. 

Japan June 

Oolong July 

Gunpowder August 

Imperial August 

India and Ceylon July 

Young Hyson August 

320. Q. When may new goods of Apple Cider, Catsup, 
Cranberries, Maple Suaar, Maple Syrup, and Olive Oil 
he expected on the marl-et f 

A. 

Apple Cider October 

Catsup October 

Cranberries, Early A^aricties September 

Cranberries, Late Varieties October and November 

M^ple Sugar April 

Maple Syrup April 

Olive Oil April 



How Much Does it Cost a Piece? 

This table gives the exact cost per item of goods costing from 35 cen 
to $36.00 a dozen. 



Doz. 


Piece 


Doz. 


Piece 


Doz. 


Piece 


Doz. 


Piece 


.35 


.0211/12 


3.20 


.26 2/3 


6.10 


.505/6 


16.75 


1.39 7/12 


.40 


.03 1/3 


3.25 


.27 1/12 


6.15 


.51 1/4 


17.00 


1.41 2/3 


.45 


.03 3/4 


3.30 


.27 1/2 


6.20 


.512/3 


17.25 


1.43 3/4 


.50 


.041/6 


3.35 


.2711/12 


6.25 


.52 1/12 


17.50 


1.45 S/6 


.55 


.04 7/12 


3.40 


.28 1/3 


6.30 


.52 1/2 


17.75 


1.47 11/12 


.60 


.05 


3.45 


.28 3/4 


6.35 


.52 11/12 


18.00 


1.50 


.65 


.05 5/12 


3.50 


.29 1/6 


6.40 


.53 1/3 


18.25 


1.52 1/12 


.70 


.05 5/6 


3.55 


.29 7/12 


6.45 


.53 3/4 


18.50 


1.54 1/6 


.75 


.061/4 


3.60 


.30 


6.50 


.541/6 


18.75 


1.56 1/4 


.80 


.06 2/3 


3.65 


.30 5/12 


6.55 


.54 7/12 


19.00 


1.581/3 


.85 


.071/12 


3.70 


.30 5/6 


6.60 


.55 


19.25 


1.60 5/12 


.90 


.07 1/2 


3.75 


.31 1/4 


6.65 


.55 5/12 


19.50 


1.62 1/2 


.95 


.0711/12 


3.80 


.31 2/3 


6.70 


.55 5/6 


19.75 


1.64 7/12 


1.00 


.08 1/3 


3.85 


.32 1/12 


6.75 


.561/4 


20.00 


1.662/3 


1.05 


.08 3/4 


3.90 


.321/2 


6.80 


.56 2/3 


20.25 


1.68 3/4 


1.10 


.09 1/6 


3.95 


.32 11/12 


6.85 


.571/12 


20.50 


1.70 5/6 


1.15 


.09 7/12 


4.00 


.33 1/3 


6.90 


.571/2 


20.75 


1.72 11/12 


1.20 


.10 


4.05 


.33 3/4 


6.95 


.5711/12 


21.00 


1.75 


1.25 


.10 5/12 


4.10 


.34 1/6 


7.00 


.58 1/3 


21.25 


1.771/12 


1.30 


.10 5/6 


4.15 


.34 7/12 


7.25 


.60 5/12 


21.50 


,1.79 1/6 


1.35 


.11 1/4 


4.20 


.35 


7.50 


.62 1/2 


21.75 


1.81 1/4 


1.40 


.112/3 


4.25 


.35 5/12 


7.75 


.64 7/12 


22.00 


1.83 1/3 


1.45 


.12 1/12 


4.30 


.35 5/6 


8.00 


.66 2/3 


22.25 


1.85 5/12 


1.50 


.121/2 


4.35 


.361/4 


8.25 


.68 3/4 


22.50 


1.871/2 


1.55 


.12 11/12 


4.40 


.36 2/3 


8.50 


.70 5/6 


22.75 


1.89 7/12 


1.60 


.13 1/3 


4.45 


.371/12 


8.75 


.72 11/12 


23.00 


1.91 2/3 


1.65 


.13 3/4 


4.50 


.371/2 


9.00 


.75 


23.25 


1.93 3/4 


1.70 


.141/6 


4.55 


.3711/12 


9.25 


.771/12 


23.50 


1.95 5/6 


1.75 


.14 7/12 


4.60 


.381/3 


9.50 


.79 1/6 


24.00 


2.00 


1.80 


.15 


4.65 


.38 3/4 


9.75 


.81 1/4 


24.25 


2.02 1/12 


1.85 


.15 5/12 


4.70 


.39 1/6 


10.00 


.83 1 /3 


24.50 


2.04 1/6 


1.90 


.15 5/6 


4.75 


.39 7/12 


10.25 


.85 5/12 


24.75 


2.061/4 


1.95 


.161/4 


4.80 


.40 


10. .50 


.871/2 


25.00 


2.081/3 


2.00 


.16 2/3 


4.85 


.40 5/12 


10.75 


.89 7/12 


25.25 


2.10 5/12 


2.05 


.171/12 


4.90 


.40 5/6 


11.00 


.91 2/3 


25.50 


2.12 1/2 


2.10 


.171/2 


4.95 


.41 1/4 


11.25 


.93 3/4 


25.75 


2.147/12 


2.15 


.1711/12 


5.00 


.41 2/3 


11.50 


.95 5/6 


26.00 


2.16 2/3 


2.20 


.181/3 


5.05 


.42 1/12 


11.75 


.9711/12 


26.50 


2.20 5/6 


2.25 


.18 3/4 


5.10 


.42 1/2 


12.00 


1.00 


27.00 


2.25 


2.30 


.191/6 


5.15 


.4211/12 


12.25 


1.02 1/12 


27.50 


2.29 1/6 


2.35 


.19 7/12 


5.20 


.431/3 


12..50 


1.041/6 


28.00 


2.33 1/3 


2.40 


.20 


5.25 


.43 3/4 


n7=^ 


1.06 1/4 


28.50 


2.371/2 


2.45 


.20 5/12 


5.30 


.441/6 


13.00 


1.081/3 


29.00 


2.41 2/3 


2.50 


.20 5/6 


5.35 


.44 7/12 


13.25 


1.105/12 


29.50 


2.45 5/6 


2.55 


.21 1/4 


5.40 


.45 


13.50 


1.12 1/2 


30.00 


2..50 


2.60 


.21 2/3 


5.45 


.45 5/12 


13.75 


1.147/12 


30.50 


2..541/6 


2.65 


.22 1/12 


5.55 


.461/4 


1 4.0*1 


1.16 2/3 


31.00 


2.. 58 1/3 


2.70 


.22 1/2 


5.60 


.46 2/3 


14.25 


1.18 3/4 


31.50 


2.62 1 /2 


2.75 


.22 11/12 


5.65 


.471/12 


14.50 


1.20 5/6 


32.00 


2 66 2/3 


2.80 


.23 1/3 


5.70 


.471/2 


14.75 


1.22 11/12 


32.50 


2.70 5/6 


2.85 


.23 3/4 


5.75 


.4711/12 


15.00 


1.25 


33.00 


2.75 


2.90 


.241/6 


5.80 


.481/3 


15.25 


1.271/12 


33.50 


2.771/2 


2.95 


.24 7/12 


5.85 


.48 3/4 


15.. 50 


1.291/6 


34.00 


2.83 1/2 


3.00 


.25 


5.90 


.491/6 


15.75 


1.31 1/4 


34.50 


2.871/2 


3.05 


.25 5/12 


5.95 


.49 7/12 


16.00 


1.33 1/3 


35.00 


2.91 2/3 


3.10 


.25 5/6 


6.00 


.50 


16.25 


1.35 5/12 


35.50 


2.95 5/6 


3.15 


.26 1/4 


6.05 


.50 5/12 


16.50 


1.37 1/2 


36.00 


3.00 



LIBRARY OF CONGRESS 




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